86 THE COMPLETE POULTRY BOOK. 



be plentifully furnished with the fine, downy feathers denominated 'fluff.' The 

 quality of this fluff, and of the feathering generally, is often a pretty good indi- 

 cation of the breed; if flue and downy the birds are probably well bred; but if 

 rank and coarse they will not be worth attention as fancy, birds. There is a 

 tendency in the cocks to scanty furnishing on the thighs; but the breeder 

 should choose a bird with -as much fluff as he can get, not, however, allowing 

 vulture hocks, which often accompany the heaviest feathered birds, but which 

 are now disqualified at all first-class shows. The oo^pr of the shanks is yellow, » 

 tinge of red! being rather a recommendation than otherwise; but green or white 

 legs are to be avoided. 



"The head should be neat and rather small ; the comb of moderate size, 

 straight, erect, and evenly serrated; a notched or twisted comb is a great 

 blemish. The ear lobes must be pure red, no white being allowed. The eye 

 ought in color to approach that of the plumage, and should appear bright and 

 sprightly. 



"The tail of the hen is very small, and nearly covered by the feathers of the 

 saddle, which are very plentiful, and form a softly rising cuslft)!! on the posterior 

 part of the back; the tail of the cock is larger than that of the hen,' but still 

 small, and must not be veiy erect, nor contain much quill; the wings in both 

 sexes are veiy small, neatly and closely folded in, and the' general carriage is 

 noble and majestic." . 



With regard to the merits of this breed of fowls Mr. Tegetmeier says: "The 

 stror^est point in the value of Cochins as profitable fowls is their high 

 excellence as winter layers. As to supplying chickens for sa]& in any first-class 

 markets they hold a very inferior position in the scale of merit. They have in 

 fact, many drawbacks to their value; instead of the small bone of the Dork- 

 ing, they possess coarse, spongy bones of large size, and of a much greater 

 weight. It is evident that all the food which has been required to form the 

 extra quantity of bone, in a profitable point of view has been uselessly 

 employed. 



"The yellowness of the skin and fat is a serious drawback to the saleable 

 value of Cochins, yellow-skinned fowls not being appreciated in the markets. 

 Again, they accumulate large quantities of fat internally, where it is useless; 

 but on the breast they scarcely fatten at all.' From their terrestrial habits, the 

 pectoral muscles are very slightly developed; consequently there is less meat 

 on the breast than might be expected from the size ; hence, wheii dressed, the 

 keel of the bone is prominent, and requires, like that of a turkey,' to be broken 

 down. It is frequently remarked that the Cochins make up in size of leg what 

 is wanting on the breast. This is true ; but it is no recommendation to a table- 

 fowl to develop largely the inferior portions at the expense of the finer parts. 

 In the improved breeds of cattle the best joints are developed, and the inferior 

 lessened in size ; there is small bone, and very little offal. The same peculiari- 

 ties should distinguish a table-fowl ; it should be as nearly as possible all breast, 

 with short limbs and thin bo'nes. 



"It should be recollected, that unless a fowl has naturally <i full chest, it is 

 impossible to put flesh or muscle on it by fatting; for there is this distinction be- 

 tween the flesh of quadrupeds and that of birds, that in the former the flesh can 



