THE SHORT-FACED TUMBLER. 113 



Tumblers. Many discussions have arisen as to the origin of this name. Moore, 

 the earliest writer who notices the breed, speaks of it as " the Ermine Tumbler, 

 vulgarly called the Almond." We cannot but think this a mistake, as the markings 

 on the bird show no resemblance whatever to what is known as ermine, either in 

 the animal so called, which is white and black, or in heraldry. Possibly the term 

 may have arisen from the comparison of the general ground-colour of the bird with 

 that of the shell of an almond; but even the author of the " Treatise," who gave 

 the first good description of the breed, says he is at a loss to explain the meaning 

 of the name. 



In treating of this breed, we do so with some considerable anxiety, hardly 

 daring to hope that our statements will meet with general assent amongst 

 fanciers, who are divided amongst themselves as to what constitutes the greatest 

 merit in the breed ; some estimating the closest approach in the form of the head 

 and beak to the ideal standard of perfection, as the highest merit, whilst others 

 think that the perfection of the singular feather is the more important desideratum. 

 Under these conflicting circumstances, we think it will be desirable to present 

 our readers with the opposite views, as stated by some of the most celebrated of 

 their respective champions. Mr. F. Esquilant, for a long period the Honorary 

 Secretary of the Philoperisteron Society, and well known as one of the most suc- 

 cessful breeders of Almonds, writes as follows : — 



" The Almond Tumbler is, I believe, acknowledged to be the most artificial 

 and least understood of all the varieties of fancy pigeons. By the general 

 consent of fanciers, five properties are accorded to it, namely — 1. Feather ; 

 2. Carnage; 8. Eye; 4. Beak; 5. Head. These I have arranged in what I 

 conceive to be their relative importance. 



"1. Feather. — The first property, the colour and markings of the feather, 

 from which the bird derives its name, will, I think, be at once conceded as the 

 most difficult, not only to attain, but also to maintain. 



" In this property alone there are no fewer than five points indispensable, 

 firstly, a yellow ground on the whole body of the bird. The term ' yellow ' I 

 use for want of any other name to apply to it ; perhaps the term ' almond- 

 yellow ' would be its more correct denomination. There is much difference of 

 opinion on this most important feature. My view is, that the colour we have to 

 attain resembles that on the outside of the shell of the almond nut — the brighter 

 the better. 



" This ground should be well broken or spangled throughout with black. The 

 whole of the feathers of the flight and tail should be, at their base, of the same 

 colour as the body feather, with a black or yellow quill, and broken at their ex- 

 tremities with a clear black and white. The feathers of the Almond should be 

 covered with a metallic lustre or gloss, similar to that seen on the hackle of the 

 bird ; but this cannot be expected in so great a degree. 



" This feather, so difficult to attain, should, I consider, when approximating to 

 the desired standard, rank as equal to three of the other properties in estimating 



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