522 JOURNAL OF HORTICULTURE AND COTTAGE GARDENER. 
the well-known breeds, and point out the respects in which each 
falls short of the requirements of the poultry farmer ; and, with 
the exception of some few enthusiasts who would uphold their 
own particular breed as being perfect against all comers, we think 
most practical men would agree with us that there is plenty of 
room for improvement. 
From the point of view of the fancier there is also plenty of room 
for new varieties, provided they be distinct and sufficiently esta¬ 
blished not to betray the original elements from which they have 
been manufactured. It is probably on account of the premature 
way in which the results of English attempts to form new breeds 
have been brought forward that they have failed to attain any¬ 
thing like the success of imoorted specimens of manufacture. 
We have also a national prejudice in favour of being imposed 
upon ; and just as we accept American bacon more readily when 
it is labelled “ Best Limerick ” and sold at a high figure than 
when it is truly described and priced accordingly, so we much 
prefer to be told that our new varieties of poultry are descended 
from birds imported from some unknown region rather than learn 
the truth as to the elements from which they were formed. 
New varieties are manufactured in several ways. One of these, 
and that most largely resorted to, is to cross two or more known 
breeds until something like the type desired has been produced, 
and then by in-breeding and artificial selection endeavour to 
attain and perpetuate that type. This is work which requires 
much patience, as the tendency to throw back always comes 
largely into play in such cases. It is a good plan in making such 
experiments to start with two similar distantly related pairs of 
birds, and carry on the process of breeding from the progeny of 
each pair separately for some time, afterwards crossing them 
with each other when fresh blood is necessary. The chances of 
throwing back when fresh blood is introduced are thus much 
diminished, the fresh blood being of a similar type and produced 
in a similar way to the strain into which it is introduced. 
It is by some such method as this that good laying and table 
qualities might be combined in one variety. At present the 
poultry farmer generally looks to first crosses for such results, but 
this method necessitates the keeping-up of a breeding stock of 
each of the varieties used for the production of the cross or the 
purchase of fresh birds each year, and has the additional disad¬ 
vantage of being somewhat uncertain in its results. Precisely 
similar crosses do not always succeed equally well or produce 
similar results, while a strain bred for certain qualities can be 
relied on to reproduce them with reasonable certainty. 
Another method adopted in the production of new varieties is 
to take advantage of some sport from a known variety, and by 
in-breeding to it and selection perpetuate the accidental type. 
Nature commits vagaries in the poultry yard and Pigeon loft just 
as in the garden, and such of these sports as are of beauty are 
worth the trouble of an attempt to perpetuate them. Such has 
been the origin of several of our white varieties which have been 
thrown from black parents, and cuckoo and slate-coloured birds 
have also in several cases originated in sports from black or white, 
though more frequently from crosses between black and white. 
One more source of new varieties deserves a passing mention. 
When, amongst the miscellaneous and generally mongrel contents 
of a farmyard some type worthy of perpetuation seems to appear 
with more than ordinary frequency, an attempt may be made to 
fix it in the way already described. This is generally the most 
difficult case to deal with, as the diversity of the sources from 
which the points of the birds are derived renders it almost im¬ 
possible to get any settled type reproduced. 
No variety can be said to be established until the points for 
which it is bred are so fixed as to be reproduced with a fair 
amount of certainty. The poultry farmer must take care that he 
does not allow the pursuit of fancy points to lead him away from 
the objects he has mainly in view. For him these are of minor 
importance. Hardiness, early maturity, plenty of meat of good 
quality, with a small proportion of bones and offal and first-rate 
laying properties, are the points he should regard in his efforts at 
improvement. A variety which would reproduce these points 
with certainty, though hardly a new variety from a fancier’s 
point of view, would be worthy all the trouble that could be 
expended upon its manufacture, and would amply repay its 
producer. 
(To be continued.) 
CROSS-BRED FOWLS AT THE BIRMINGHAM 
DAIRY SHOW. 
We looked forward with some interest to seeing the classes for 
cross-bred poultry at Birmingham. We have written on the subject 
of crosses, and believe that much might be done by some real study 
of their results to improve table poultry. Our expectations were 
hardly realised at Bingley Hall. The first class we came to was for 
trios of adult cross-bred fowls. There were four prizes, of £5 in all, 
and only six pens were entered. The pen which struck us as contain¬ 
ing much the best fowls for the purpose was Lady Dartmouth’s 
(No. 515), from a Cuckoo Dorking cock and Silver Poland hen. We 
have before advocated a Dorking-Poland cross, and much fancied 
these. They are small-boned, plump-breasted birds, and pretty too ; 
Cuckoo in plumage with moderate crests. A class for three chickens 
of like kind and with the same valuable prizes followed, but there 
were only five entries. First went to Mr. Butler Smith, not correctly 
we thought, for his birds bore no trace of being cross-bred, but were 
apparently bad-bred Dark Dorkings ; big enough it is true. 
The open classes for the heaviest dozen of eggs were wonderfully 
filled with eggs of marvellous size. Though there were only two 
prizes in each class no less than forty-two entries of hens’ eggs and 
twelve of Ducks’ were made. Many exhibitors had sent double- 
yolked eggs, but the Judges very properly tried and left out any 
collections showing signs of being such. First went to the produce 
of Andalusians, and second to that of a Cochin and Dorking cross. In 
the class for Ducks’ eggs Aylesburys carried off both the prizes. In 
the classes confined to Warwickshire tenant farmers and cottagers 
almost all the prizes, both for cross-bred fowls and for eggs, were 
carried off by Mr. Frederick Lythall of Offchurch near Leamington. 
Dressed poultry looked better than they usually do at such exhi¬ 
bitions. For pairs of chickens, judged irrespectively of weight, we 
were surprised to see first given to Brahmas, in preference to two 
very plump tempting-looking Dorkings from Mr. T. C. Burnell, priced 
at the modest sum of 4s., and of course sold. Two capons alone were 
entered for two prizes, of £1 and 10s. They were grand ones, how¬ 
ever, sent by the Hen. Mrs. Colvile. 
Sui-ely those interested in table poultry will remember against 
another year the great and liberal encouragement given at this Show 
to its production. We can only hope that the meagreness of the 
entries will not cause the prizes to be cut down at the show which we 
hope will take place next year.—C. 
OUR LETTER BOX. 
Roup ( 0. /'.).—We hardly think your birds have anything more than colds. 
Take care that they are comfortably housed and have a well-drained run. Do 
not allow them to be exposed to rain or wet under foot. Put a few drops of 
sulphuric acid and a few of nitric acid in the drinking water, adding a little 
sugar to take off the very bitter taste. Give bread and ale or some other 
stimulant. Should the symptoms increase, wash the nostrils, eyes, &c., with 
Labarraque’s solution of chlorinated soda diluted with twice the quantity of 
water, and give one dose of castor oil followed by a copaiba capsule twice daily. 
The birds affected must be separated from the others or the disease will run 
through the yard. Use some disinfectant in the yards where the roupy birds 
have been. Give your chickens sound meal, and feed regularly, leaving no 
food lying about. Pay especial regard to cleanliness. 
Crossing Rabbits (J. B .).—You may reasonably expect to have at least 
some good animals from the cross you propose. We are not able to state where 
you can obtain a cap for training refractory Rabbit errs in the right direction ; 
perhaps some of our readers can supply the information, or how such a cap 
can be made. 
Cutting Hay (T. M .).—The clause in the agreement, “ cut once in hay 
not allowed to seed,” is a reasonable one, and fairly interpreted means that the 
hay should be cut when the majority of the grasses are commencing to flower, 
not waiting until they have flowered. The process of ripening the seed of 
grass or any other crops seriously exhausts the land and weakens the plants, 
and consequently to defer the cutting until seeds have ripened is disadvan¬ 
tageous both to the landlord and tenant when the produce is grown for fodder. 
The hay, further, is much more nutritious when the grass is cut just as 
flowering commences than when it is left until the seed ripens. 
METEOROLOGICAL OBSERVATIONS. 
CAMDEN SQUARE,LONDON. 
Lat. 51° 32'40"N.; Long.0° 8'0" W.; Altitude.lll feet. 
date. 
9 A.M. 
IN THE DAY. 
1881. 
kb 
S W C1« 
> 
Hygrome¬ 
ter. 
0 . 
O r-J 
+-> d 
& 
5 o 
o+f . 
. «Z +-> 
§ 
a 
(HCOh 
H 
Shade Tem¬ 
perature. 
Radiation 
Temperature. 
0 
c3 
June. 
a js a*-] 
'-1 AJ ctj 
Dry. 
Wet. 
Max. 
Min. 
In 
Bun. 
On 
grass. 
Sun. 12 
Mon. 13 
Tnes. 14 
Wed. 15 
Thurs. 16 
Friday 17 
Satur. 18 
Inches. 
30.059 
30.0.55 
30.053 
29.977 
29.962 
29.911 
29.864 
deg. 
60.8 
62.4 
59.4 
62.6 
65.2 
650 
60.8 
deg. 
55.4 
53.7 
53.4 
55.7 
57.9 
60.6 
58.6 
N.W. 
W. 
E. 
S.W. 
N.E. 
S.E. 
S. 
deg. 
57.0 
58.6 
59.7 
59.6 
59.6 
59.9 
60.2 
deg. 
71.8 
72.7 
67.7 
70.6 
73.7 
72.7 
68.0 
deg. 
52.8 
49.5 
50.7 
48-2 
53.5 
57.6 
58.2 
deg. 
127.5 
128.0 
109.7 
98.6 
108.9 
108.7 
87.1 
deg. 
51.2 
45 3 
49.2 
41.9 
49.6 
51.9 
54.8 
In. 
0.017 
0.020 
0.384 
Means. 
29.933 
62.3 
56.5 
59.2 
71.0 
52.9 
109.7 
49.1 
0.421 
REMARKS. 
12th.—Fine, warm, pleasant day, rather overcast at times. 
13th.—Fine, bright, and warm, overcast at intervals. 
14th.—Cloudy and close, latter part of the day finer. 
15th.—Morning overcast; afternoon and evening fine. 
18th.—Warm, overcast, with sunshine at intervals ; very slight rain in evening. 
17th.—Close and oppressive; some heavy rain in evening. 
18th.—Fine, but overcast and gloomy ; a shower at 11 P.M., but the amount not 
measurable. 
A rather dull week of nearly the average temperature.—G. J. Symons. 
