Poultry, different varieties. 
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(Lick, short and stiff. The hen is thus succinctly and perfectly described 
by Beeton in his English work on poultry: “Head tine and tapering; 
face, wattles and comb bright red ; extremities of upper mandibie and 
the greater portion of the lower one white, . but dusky at its base and 
around its nostrils ; chestnut-brown around the eyes, continued beneath 
the throat ; shaft of neck hackles light buff ; web pale brown edged 
with black ; breast shaded with roan and fawn color ; belly and vent 
of au ash tint ; primary wing feathers and tail black, the latter carried 
vertically and widely expanded ; legs, feet and nails perfectly white.” 
The carriage of both cock and hen of this breed is upright and dignified. 
The pugnacious disposition of the cock equals that of any other game 
bird ; and its endurance cannot bo surpassed. Years ago they were 
numbered among the best breed of birds for the cock-pit ; and for the 
table they are not surpassed by the sweet and nutritious flesh of the 
Dorking fowl. 
Silveb-gray Dorking Cook. 
V 
There are several varieties, including the Duck-winged game bantams. 
To our mind the best are the silver-gray, a pure-blooded, hardy and 
high couraged bird. The cock must be silver-gray in color ; the head, 
comb, face, wattles and bill of the true game type ; the first four of them 
bright red, the bill light colored ; eyes red, skin white, and the legs 
white : the hackle is striped black underneath, but clean above ; the 
breast a clean, nearly silver-gray; the back a bright silver-gray; th» 
