THE BREEDS OF POULTRY • 61 



of the so-called Spanish breeds. It is characterized by a 

 white pendulous face and a rich glossy black plumage. The 

 Spanish were imported from the East through the Mediter- 

 ranean Sea. 



The Spanish are great layers. The egg is white and of good 

 size. 



The standard requires the cock to weigh 8 pounds; cockerel, 

 6.5 pounds; hen, 6.5 pounds; pullet, 5.5 pounds. 



The Anconas were produced in England, and have as a part 

 of their ancestry the blood of the Black Spanish. 



There are two varieties of Anconas — namely, Single Comb 

 and Rose Comb. 



They are non-sitters, and good layers. 



The standard weights for the Anconas are : For the cock, 

 5M pounds; cockerel, 41^ pounds; hen, 4^ pounds pullet, 

 3)4 pounds. 



The Blue Andalusians.^— The Blue Andalusian is a direct 

 descendant from the White-faced Black Spanish. This 

 breed has its origin in England. 



This bird has been accused of wearing the American National 

 colors, as its face is red, its ear-lobes white, and its plumage 

 blue — red, white, and blue. 



The Andalusian is difficult to breed true to color, as they 

 readily revert to the color of some of their ancestors, throwing 

 black and white feathers. The Andalusians are good egg 

 producers. 



The standard weights for the Blue Andalusians are : For the 

 cock, 6 pounds; cockerel, 5 pounds; hen, 5 pounds; pullet, 4 

 pounds. 



THE ENGLISH CLASS 



The English class was apparently brought to light in 

 England. 



The English have done much in the development of the 

 breeds of poultry. Next to America they are great lovers of 

 birds and of beautiful feather patterns. 



The Dorkings. — There are three standard varieties of this 

 breed — namely, Wliite, Silver Gray, and Colored. 



The Dorking is one of the oldest breeds of fowl. Its real 



