The Illustrated Book of Poultry. 
soS 
have repeatedly observed, when our schoolboy resources compelled the confinement of our ambition 
to the rearing of mongrel chickens, that the crested birds were almost always the tamest of the lot, 
often flying for yards in the air to perch on our young shoulders, or jumping up on the wrist or into 
the lap to be caressed. Polish, in fact, seem “ made to be petted,” and we can most thoroughly 
recommend them as lady s fowls, provided only they be kept dry and clean. 
To cross Polish is to lose in a great degree their most distinguishing characteristics. The 
French breeds, however, prove the advantages which may be derived from the juicy flesh and fine 
laying qualities of the race ; and if beauty be not an object, we can state that a cross with the 
Dorking produces a fowl which is most delicious eating, while also a good layer and hardy. 
The strains of Polish being limited in numbers, and the constitution rather weak — the excess 
of structure, as in the Dorking toe, having also probably something to do with it — Polish are 
■peculiarly subject to such malformations as wry-tails or curvature in the spine. A bird should never 
be purchased therefore, or bred from, without being most carefully felt in the hands, as well as 
inspected ; and if one hip-bone be felt under such examination to be in the least higher than the 
other, the fowl should be rejected. Faulty bills are also rather common in the chickens. By a 
little care in the selection of breeding-stock, however, and good healthy bringing-up of the chickens, 
these malformations may to a great extent be avoided. 
There is one point to be attended to in rearing Polish chickens. As their feathers grow, fowls 
clean and preen them with the bill, thus removing the horny sheath at the proper time, and allowing 
the feather to expand. The crest, however, cannot be thus reached ; and in many really fine and 
healthy birds the feathers would never burst the sheaths in proper time if left unaided. Hence, it 
is necessary at the right period to remove the sheath with the thumb-nail, when the feather in a few 
hours expands to its full beauty. It is this tendency to remain too long in quill which causes the 
propensity to eating the quills both our able contributors have alluded to. 
JUDGING POLISH. — Polish fowls are not very often trimmed except in the crests and combs, 
which last are often amputated if too conspicuous. This fraud can generally be detected, and as it 
is unnecessary in well-bred birds, should of course be visited with the most stringent penalties. 
In all the varieties, fulness of crest is as important as the size, and a moderate-sized, but full 
and symmetrical top-knot should have the preference over one which is larger, but hollow and 
straggling. In the Spangled breeds regularity and richness in the lacing are, of course, very great 
points ; but in all the varieties a general “ neatness ” of form and make-up are to be taken into 
consideration. The judge should also have a very careful eye to those malformations, which in this 
family are so common. 
SCHEDULE FOR JUDGING POLISH. 
General Characteristics of Cock. — Head and Neck — General appearance of head lively, but somewhat foppish. Beak 
moderate and well-proportioned ; comb imperceptible or nearly so ; wattles absent in the Bearded or Spangled varieties ; long, thin, 
and pendent in the others ; deal-ears small and round ; crest round, large, and as full as possible, the feathers being very similar 
to those in the hackle of each sex respectively ; beard (in the bearded varieties) also as full and large as possible ; neck moderate in 
length, carried very upright, and arched in a pretentious manner, and full of hackle. Body — General appearance light and neat ; 
rather wide at shoulders and narrow at saddle ; wings well-proportioned and neatly carried ; breast r <->und, full, and carried very 
forward. Legs and Feet — Thighs short, shanks rather short, perfectly clean, and slender ; toes medium length and thin. Tail 
— Very ample, both in size and furnishing, carried nearly but not quite upright, and on no account squirrel-fashion or over the 
back. Size. — Rather small, averaging about six pounds. General Shape — Rather slight, but compact and neat. Carriage — Very 
strutting and vain. 
General Characteristics of Hen. — Crest ■ — In her case very compact and well filled up, giving a kind of “solid” 
appearance. Tail — Carried rather fanned or spread, so as to show the spangling well. In other respects same as in the cock, with 
the usual sexual differences. Size — Rather small, averaging four pounds and a half. General Shape — Very neat and pretty. 
Carriage — Very coquettish, and as if inquisitive. 
