The Illustrated Boor of Poultry. 
2 1 6 
was but one entry, and that was a pen of Silver Cinnamon. We may add the general remark, 
that in the classes for “ Cinnamon and Buff” Cochins, birds of any shade may be shown, provided 
the hackles be free from black, and the body and wing-feathers be sound in colour, and free from 
mealiness and mottling. The body-colour of the hen must in all cases be the same as that of the 
breast and under parts of the cock, whilst his upper parts will be several shades darker, and must 
be sound and even in colour. In the lighter colours the cock’s tail should not be deeper than 
a rich bronze or chestnut in colour ; in the darker Buffs black is not so objectionable, and in 
Cinnamons not at all so. We may, however, remark, that an uuplucked tail perfectly free from 
black is very rare. 
The eyes of all Cinnamon and Buff Cochins should be of a more or less defined yellow colour, 
to harmonise well with the colour of the plumage ; but red eyes are not objectionable. White or 
pearl eyes are met with, but are particularly apt to go blind. Yellow eyes are also a little subject 
to this, from which red eyes are most free of all. 
We can add little regarding the breeding of Buffs to what has been written by the eminent 
authorities who have already given their views at length. The essentials may be stated in 
brief to consist of perfect purity of colour all over the hen, while the cock must possess the 
same feature in his breast and lower parts, his “ upper works ” being of a rich, sound, and rather 
deep colour, rather deeper than the colour it is intended to breed. The fault it is perhaps most 
difficult to avoid in hens is a tendency to be lighter on the tips of the feathers than lower down, 
which gives a rather mottled look, very unpleasant to the eye of a fancier, and especially common 
in the lighter-coloured birds. Something of this, however, depends upon the season, and the 
amount of exposure to the sun, which will make birds look mealy, when with care they might have 
been kept sound in colour. However, the great point is for the colour to be pure and uniform 
throughout, up to the tips of the feathers. In the cock, the general fault is a “mealy” wing, or the 
colour broken up with patches of lighter tint, or even of white. Such a bird is almost hopeless 
to breed from, all Buffs as a rule breeding lighter and lighter. Even a Lemon cock with Lemon 
hens will almost always breed very washy chickens with mealy wings ; hence the importance 
attached by both the breeders we have quoted to choosing a cock whose hackle, wings, back, and 
saddle are a deep rich colour, tcnbroken by any lighter tint. The flights especially must be a very 
deep tint ; and, as remarked by Mr. Tomlinson, it is far better to select even black flights than such 
as have any mealiness in them. Black is not however a good colour, as such birds usually breed 
cockerels with black tails also, a feature the Buff breeder endeavours as far as possible to avoid. 
Nothing, however, can make up for any want of that grand and massive Cochin character , 
which our portraits are especially selected to convey. If the colour be only fair, this is the most 
impressive point of all, and occasionally fowls appear which dwell in the memory of all breeders 
for years. Very necessary to this is an ample supply of leg-feather, in good condition ; and the 
preservation of this often causes anxiety to the breeder, as it is easily worn off in stubbly grass. 
The only sure means of preserving it is to keep the grass-runs close mown, and have nothing but 
fine dust in the sheds. This remark will apply alike to all the Asiatic varieties. 
PARTRIDGE COCHINS. — These fowls have never been so universally popular in England 
as the brighter-looking Buffs ; but their more sober colour fits them especially for many amateurs, 
and they have never lacked enthusiastic admirers. Where small space and low fences necessitate 
one of the Asiatic breeds being kept, and even the Dark Brahma becomes yellow and dirty from 
the smoke of a town, the Partridge Cochin retains its beauty, and will do credit to the owner. In 
America it is a particularly esteemed variety, having been introduced more than twenty years 
