378 
The Illustrated Boor of Poultry. 
Redcaps,’ he says, “ I can without hesitation speak most favourably, both as regards the production 
of eggs and also their value as a table fowl. I never kept them myself, but have been intimate 
with several parties who esteemed them most highly, long before the time that poultry exhibitions 
were instituted in the Midland Counties. To a poultry amateur, whose eye has been previously 
tutored to the most important traits of character in Hamburghs generally, the Redcap at first sight 
presents nothing less than a mass of general disqualifications, as such parties very unjustly form 
their opinions by comparison with the code of rules by which the value of other varieties of Ham- 
burghs are estimated. Although the very profuse rose-comb, lounging in a very ugly manner, the 
partially pendulous and very red ear-lobe, the just barely crescented feather, in lieu of a spangle, 
and the want of sprightly motion, so characteristic of all the Hamburghs, are far from ornamental, 
added to which the ground-colour is anything but as sound as could be desired by the party whose 
search is exclusively for beauty of exterior, the compensations for these shortcomings are profuse ; for 
they aie really a weighty and thick-bodied fowl (cocks reaching seven pounds and a half), of good 
flavour on the dish, and if the eggs are weighed, as well as counted, I believe them to be the most 
abundant egg-producers of all our domestic poultry. In reference to their eggs, I will mention a 
fact to which my attention was first directed by one of the oldest and most practical Birmingham 
confectioners. If after being broken the same weight of eggs is used from Redcaps and Spanish 
fowls, the consistency in custards and so forth obtained from the first-named breed proves nearly 
one-third greater than from those of the Spanish. To such parties as use considerable quantities 
of eggs for confectionery purposes, this peculiarity of the Redcap’s makes them much sought after ; 
and, I may add, each individual egg, when the fowls are well attended, is as fine and noble-looking 
a specimen as could be desired.” 
The publication of this high commendation by the late veteran judge perceptibly stimulated 
the demand for the fowl. It gradually became more inquired after, and now and then a class 
appeared at a show, which never failed to awaken considerable interest amongst the visitors. 
Occasional articles appeared in the poultry papers, and it was no longer difficult to procure stock 
Mr. A. E. Wragg, of Edensor, Bakewell, was especially prominent in drawing attention to the 
breed by articles and letters contributed to various poultry publications. To the efforts of this 
gentleman its growth in popularity has been greatly due ; and we are glad to be able to give the 
following notes from his pen : — 
“ Of all breeds of poultry perhaps not one has been more misrepresented or has received 
less encouragement than the Redcap. Only recently have its merits obtained general recog- 
nition, but it now promises to become one of our most popular varieties. Many have written 
disparagingly of Redcaps who have never seen a pair of well-bred birds, describing them as 
simply mongrels with a cross of the Golden-spangled Hamburgh in them. A writer in 
one of our weekly periodicals, some years ago, declared that they might easily be bred by 
simply crossing almost any kind of common barn-door hens with a Golden-spangled cock, and 
no doubt many people believed him. 
“ Although one of the oldest of British breeds, until lately very little was known of it 
except in Yorkshire and Derbyshire. It is generally supposed to have originated in Yorkshire, 
many believing it to have been produced from the Old English Game and Golden-spangled 
Hamburgh. There is little doubt that Game blood does enter into its composition, for 
there is a large amount of Game spirit in the breed, and, in fact, a Redcap cock when 
dubbed might almost be taken for a Game cock. The breed has gone under many different 
names, such as Pheasant Fowls, Moss Pheasants, Crammers, Copper Fowls, Yorkshire and 
Derbyshire Redcaps. My present strain has been produced from the two latter varieties. 
