Golden-Spangled HamburgsGOLDEN-SPANGLED HAMBURGS.
GOLDEN-SPANGLED HAMBURGS.
GOLDEN-SPANGLED HAMBURGS.
We might add that whenever you select a cock for breeding, choose one of as much health and vigor as you can find possessing the other requisite points, for we believe that nothing contributes more to distinct markings in chickens than parents that can give them vigorous constitutions and hardy characteristics.
About thirty years ago, when poultry shows first came into fashion, there were two kinds of Golden-Spangled Hamburgs. One was called the Golden Pheasants, and was a fine, large bird, but as a rule the cocks were hen-feathered. The spangling was very fine, and the groundwork a dull bay, but there was a great deal of smut in all their markings. They were good layers, had white ear-lobes, and moderately good combs. The other variety were called Golden Mooneys, and in color and markings were very superior to the Golden Pheasants. Mr. Beldon, in “Wright’s Poultry Book,” says: “I shall never forget my feelings of pleasure on first seeing the Golden Mooney hen. She struck me as being something wonderful. The ground color of the plumage in these fowls is of the very richest bay, the spangling very bold and clear, and of a green, satin-looking black; in fact, the plumage was so rich and glossy that the full beauty of it could not be seen, except in the sunshine, but when itwasseen, it formed a picture never to be forgotten. I am here speaking of the hen; the cock’s plumage was also of the very richest description.”
The cocks, however, had solid black breasts and their ear-lobes consisted of little more than a bit of red skin, such as we see upon Games. By degrees, as hen-feathered cocks and red ear-lobes came to be consideredgreat blemishes, these two varieties were bred together, and from them is derived our modern Golden-Spangled Hamburgs. They are a little larger than the Silver-Spangled; but, while they lay a trifle larger egg, do not produce quite so many of them. They are very hardy, and exceedingly attractive in appearance, being the richest colored of any variety of the Hamburgs, excepting the Black.
Plumage.—The plumage of the Golden-Spangled Hamburgs differs in many respects from that of the Silver-Spangled. The ground color is a rich, deep golden-bay, and should be as even throughout as possible. There is a tendency to run lighter in color under the breast and body. This is a serious blemish. The neck-hackle, instead of being spangled, as in the Silver variety, has a long black stripe running the entire length of the feather to the extremity of the tip. This stripe should be a glossy, greenish-black, standing out well defined from the ground color, and not clouded. The saddle is composed of similar feathers. Both saddle and hackle should be abundant, the latter flowing well over the shoulders, especially in the cocks—of course the females have no saddles. The breast, back and body feathers should be a rich, golden-bay, each feather ending with a large, distinct, round, black spangle, having a rich greenish luster. The wing primaries and secondaries in the cock are bay on the outer web, and black on the inner web, each feather ending with a black, metallic crescent. On the hen the primaries and secondaries are a clear golden-bay, each feather ending with a black, metallic crescent. The wing-bows should be a clear, deepgolden-bay, each feather tipped with a large, round, greenish-black spangle; the greater and lesser wing-coverts a clear golden-bay, each feather ending with a large, oblong, greenish-black spangle, forming two distinct bars, parallel across the wing. The tail should be a rich greenish-black in both sexes, full and well expanded. In cocks the sickles are well curved and glossy, and the tail-feathers abundant and of a rich, metallic luster.
One of the most common defects in this variety is feathers tipped beyond the spangle with a small edging of bay or white; sometimes both appear, one beyond the other. Although this is to be avoided, it is not a direct disqualification. We have often seen it appear upon old birds whose plumage was previously entirely innocent of such markings, and it is rare, indeed, to find a pair of old exhibition birds entirely without it, to say nothing of breeding fowls. It makes its appearance chiefly upon the breast and body, but is also frequently seen in the hackle. We hope to see the time when this defect shall be wholly eradicated. The white tips are the most objectionable, but are nearly as common as the bay edgings to the spangles. The entire plumage should be close and glossy, and very rich and uniform in color and markings.
Other Points.—The comb on Golden-Spangled Hamburgs is liable to be coarse and large, although in finely-bred birds we often find as good combs as are ever seen upon the other varieties. A tendency to red edgings in ear-lobes (which should be a pure white) is also to be avoided. In size this variety surpasses the Silver-Spangled Hamburgs, but they lose in symmetry usually what they gain in size, consequently symmetry is a pointwhich should be carefully looked after. There is not much tendency to white face, which is seldom observed in birds of this variety. The legs should be of medium length, shanks clean and slender, and in color leaden-blue. The tail is one of their chief beauties, and should claim much attention from the breeder, care being taken to guard against wry or squirrel tails, which are very liable to descend to the offspring.
Points in mating Golden-Spangled Hamburgs.—We do not know of a single case where any one has given instructions for mating this variety which are at all clear or definite, or offer the slightest assistance to the breeder. Even our distinguished English contemporaries give it up in despair. One of our correspondents writes as follows:
“At a large exhibition several years ago we inquired of a gentleman who had won nearly all the awards on Golden Spangles—and with excellently marked birds, too—what his system or mating was by which he procured such fine birds. With something that resembled a sneer at our remarks, he said: ‘I let them breed themselves!’ We had then been trying our best for some time to study the characteristics of the breed, in order to obtain some clue by which to mate them properly; and this remark, together with the living proofs of the good results of such indiscriminate matings before our eyes, we must confess rather staggered us. We went home and carefully thought it over, and adhering to our former notions that science would finally triumph, we persevered in our experimental matings, and had the pleasure two years after of defeating the same breeder most thoroughly in the show room. His birds were by this time little morethan mongrels—the result of his plan to ‘let them breed themselves!’”
In breeding this variety there should be two pens—one to breed males, and one females. In breeding for cockerels, select a large, well-marked cock, whose ground color is a deep, rich golden-bay throughout, free from smutty or cloudy markings, with fine, glossy plumage, the spangles of which possess in a high degree the beautiful metallic, greenish luster. With him mate pullets of medium color (care being taken not to have them too light or dark in the ground color), whose spangles are large and distinct, without running into each other and giving them an undesirable spotted appearance. These pullets should possess good glossy plumage, but size is not requisite, nor need they necessarily have extra-fine combs and ear-lobes, provided the cock possesses these desirable qualities in a marked degree, for it is from him that these qualities are inherited, while the pullet furnishes the color and markings in a greater degree. Especial pains should be taken to choose a cock with a small, fine comb and pure white ear-lobes, when they can be found in connection with the requisite points mentioned.
In breeding for pullets choose a dark-colored cockerel, with good ear-lobes, small comb and good symmetry, and simply mate him with the very best hens you can find. There is a tendency in hens of this variety to become a rather dull, light bay in ground color as they grow aged—these are the very hens to mate with the above-described cockerel. Care should be taken to procure the very best comb, ear-lobes, and symmetry you can find.
Silver-Penciled HamburgsSILVER-PENCILED HAMBURGS.
SILVER-PENCILED HAMBURGS.
SILVER-PENCILED HAMBURGS.
With these matings you can hardly fail to breed a good proportion of fine chicks; but, as we have said in connection with the Silver-Spangled Hamburgs, you may not find a cock at first that will prove a good breeder. If not, you must keep on trying. In both the varieties of Spangled Hamburgs thestrainhas a great deal to do in furnishing good breeders. “Blood will tell;” and we should call the attention of the breeder of both these varieties to the necessity of establishing a strain of his own as soon as possible, whose good qualities he will be able to know thoroughly, and whose bad ones he will promptly recognize and endeavor to counterbalance by proper matings.
We have already stated that the Penciled Hamburgs were imported into England from Holland, where they first attracted the attention of English fanciers, and although there can be no possible doubt in the mind of an intelligent observer that they originally possessed, with the Spangled and Black varieties, a common progenitor, still they possess several distinctly different characteristics. This is owing, no doubt, to their being so long bred and undoubtedly perfected in a different country and by a different class of people. These differences consist chiefly in a smaller and finer form than the Spangled and Blacks—a smaller head, a smarter appearance, and perhaps more activity, their motions being very quick and graceful. That they are great layers of a small but exquisitely white and finely-flavored egg is proverbial, and on their first introduction into England this quality procured for them the title of “Dutch everlasting layers.”
CreolesCREOLES.
CREOLES.
CREOLES.
The Silver-Penciled Hamburg is a very beautiful bird, and is greatly admired by every one who can see any beauty at all in a finely-marked and gracefully formed fowl. Indeed, we believe that they have the mostfinishedappearance of any fowl, their markings being so fine and regular that there seems nothing more to be desired to entitle them to the palm for beauty.
This variety, besides the name which we have given, were also called “Chittiprats,” and still later, “Bolton Grays,” under which name they were widely disseminated, and even yet we believe that in some sections they still retain this appellation, although all other names are very rapidly giving way to that of Silver-Penciled Hamburgs. “Creole” was a name also applied to a variety of Silver-Penciled Hamburgs, the markings of the feathers of which were very similar to those of the standard Silver-Penciled Hamburgs (see cut). The “Bolton Grays” were simply Silver-Penciled Hamburgs “run to seed,” the pencilings being mossy or smutty.
They are a numerous and attractive class at our poultry exhibitions, and are gaining ground yearly in popular favor; we have even known instances where breeders of Silver-Spangled Hamburgs have discarded them in favor of the Penciled varieties, although we think that the former, in their way, are fully as beautiful and desirable.
Silver-Penciled Hamburgs, as chicks, are quite tender, but when fully feathered they are as little liable to disease as any fowl we know of. They are great foragers, and will almost keep themselves, with good range, being happy and contented anywhere and shelling out quantities of eggs under most adverse circumstances.
Bolton GraysBOLTON GRAYS.
BOLTON GRAYS.
BOLTON GRAYS.
Plumage.—In the male bird the plumage of the head, hackle, back, saddle, breast and thighs, should be a clear, silvery-white. The yellowish tinge so often seen upon these feathers is a very grave fault, and one that will not be tolerated by a good judge. There is often a tendency to penciled or smutty markings on the under-color of the back—that is, it can only be seen by raising the top feathers. This is also a serious defect, and should be avoided. The tail proper is black, the sickles and tail-coverts being a rich green-black, with a fine and distinct edging of white.
This is the most difficult point to obtain in the plumage of the entire bird in any degree of perfection—indeed, a perfectly-marked tail is seldom seen in a cock. Some birds have marbled tails; others have the sickles splashed with white, which is equally objectionable, as the only white which should be in the tail is the clear edging. The wing appears almost white when closed; but theinnerwebs of the wing-coverts should be darkly penciled. A fine black edging should be observed on the wing-coverts, caused by the ends of theouterwebs being also slightly tipped with black, which gives the appearance of a slight and indistinct bar on the wing. This point should be distinctly observable, but not too coarse or heavy. The color of the secondary quills is also important. They should be white on the outer web, except a narrow strip of black next the quill, only seen when the wing is opened out, the wing appearing white when closed. The inner web is black, except a narrow white or gray edging. The fluff should be slightly penciled or gray. In the hen the neck-hackle should bepure white, entirely free from any marking whatever. The remainder of the plumage should be a clear, silvery-white, each feather distinctly penciled or marked across with bars of black, as clear and distinct as possible and in particularas straight across the feather as possible. The finer this penciling andthe more numerous the bars, the better. This penciling should extend from the throat to the very tip of the tail. A well-penciled tail is very desirable, and quite difficult to obtain, as there is a special tendency in the long feathers to lose the straightness across of the markings. Tails penciled squarely across to the very tip can be and are bred, but they are never common. One of the greatest faults to which the plumage is liable is the irregular and “horse-shoe” style of markings which we so often see in the breast, and, in fact, nearly every part of the hen’s plumage. This is a most serious defect, and not less to be noticed because of its frequency. A very usual fault is a light breast, or not only light, but covered only with these horse-shoe markings. The birds best marked on the breast are frequently liable to be spotted on the hackle, and this latter fault is certainly much to be preferred to a bad breast. However, the best marking on the breast is never quite equal to that on other parts of the body.
A very desirable point is to have the rows of penciling on one feather fall onto the rows on the next, giving the bird a ruled or lined appearance. A coarsely penciled bird is not to be thought of in these days—although such birds were formerly the rule—as they have a spotty or speckled appearance, which is not the correct thing at all. A finely-penciled wing in hens is almostimpossible to find, many of our best show birds being very bad in this respect, the markings being very light and indistinct.
The penciling is much better the first year—or in pullets; with age it becomes cloudy, mossy, or indistinct, so that a well-penciled hen is quite rare. When they do moult out well the second or third season, they are especially valuable, and should be retained for breeding as long as they will breed. All tendency to brownish or chestnut colored feathers (which sometimes make their appearance, although rarely,) should be carefully guarded against, and when they do appear the bird should at once be discarded for breeding purposes.
We have enumerated the faults to which this breed is liable so minutely, not because they are greater than those of many other varieties, but because they require the most skillful breeding to eradicate. As they are among the most beautiful fowls we have, so are they among the most difficult to breed to perfection, and they offer a fine field to intelligent breeders, who like to feel that they owe the perfection of their birds to their own efforts. Those men who want their birdsmade for them, so that they willbreed easily themselves, had better let them alone, for they should only belong to the intelligent and hard-working fancier, who will find them very pliable, and whocanreap the reward of his industry and perseverance in beholding in time a fowl that in beauty and utility shall stand unrivaled throughout the world.
Other Points.—The comb in Silver-Penciled Hamburgs is the same as that described in Black Hamburgs, andaverages as perfect as in any other variety. It is usually rather smaller, with more “work” or fine points on the top than the comb of the Spangled varieties. The ear-lobe should be pure white, and is usually very good in this respect, it seeming to be one of their firmly-fixed characteristics. The face has the same tendency to white as in the other varieties, and this should be avoided with like caution. In symmetry they are, perhaps, superior to the Spangled varieties, and are equaled only by the Blacks in this respect, birds poor in symmetry being pleasingly scarce. They are not quite so full in the breast as the other varieties we have described, but have an exceedingly graceful carriage, and are upright and sprightly in appearance. Their legs are small, slender, and neat in appearance, and in color, leaden-blue, which should be very dark—approaching black—in young birds.
Points in Breeding Silver-Penciled Hamburgs.—One good point in regard to this variety is that the same birds will breed fine birds of both sexes, if the stock is chosen with judgment. Some breeders use two sets, but we do not consider that they are required, and much prefer to breed from one yard. Of course, as we have said before, there will be, as in all varieties, some strains or families that produce better birds of one sex than the other; still, in this case there should be no great disparity in the quality of the male and female birds. However, as it is possible to breed very good show cockerels from hens with no quality of penciling at all, it is very necessary, in making up a yard for breeding, that the strain of the cock bird should be known to be a well-penciled one. The hens will speak for themselves.It is very satisfactory to remark that our most popular judges favor those cock birds that possess the points most likely to produce good pullets; and if such a bird comes of a strain known to produce good pullets, of a penciling similar in character to those of the hens he is to be put with, it is sufficient. His tail should be black throughout, the sickles black except the clear white edging; the wing-bars should be perceptible, but slight, though the wing-coverts which form it must be darkly penciled on their upper webs. If there be too little color here the pullets will lack color also; if the bar be too dark, the penciling will most likely be coarse, heavy and spotty. As such birds as we have described above are by no means common, and may not be readily procured by the average breeder, we shall also give matings for breeding from two yards, which will be necessary if this is the case; although, be it distinctly understood, the above mating is our choice, and really the only proper one.
For Cockerels.—Mate the best show cockerel you can find with hens much too light in the penciling to be fit for showing—tolerably marked, but markings not heavy enough—and if they are irregular, it is no great matter.
For Pullets.—Mate a very dark cock with the very best hens or pullets you can procure. It will make little difference if the cock’s sickles are entirely black, and his body spotted in places; if he is onlydark, he will throw a fair lot of pullets if the hens be good.
The disadvantage of breeding from these two pens is obvious, as neither strain thus produced can be relied upon to breed in any other way, and many of the pullets hatched, even if they do not show the approach to black spangling already referred to, are apt to have the broad and coarse markings which we are trying to breed out as rapidly as possible.
A cock from the first mating described, if well marked, will throw very fine pullets, while he will reproduce his own likeness in the cockerels.
Golden-Penciled HamburgsGOLDEN-PENCILED HAMBURGS.
GOLDEN-PENCILED HAMBURGS.
GOLDEN-PENCILED HAMBURGS.
GOLDEN-PENCILED HAMBURGS.
In point of markings, the Golden are fully as beautiful as the Silver-Penciled Hamburgs, while the golden ground-color, which is their distinguishing feature, while not so popular with the majority of breeders as the silver, may yet be preferred by some. In point of productiveness they equal the Silvers, laying a small, white and finely-flavored egg. The young chicks of both varieties of Penciled Hamburgs are rather delicate; they should not be hatched before April. Another reason in favor of late hatching is that if hatched too early they moult out like old hens at the time they should be laying, and so lose that sharp and rich penciling that is so desirable in pullets.
Plumage.—One of the most important points in the plumage of this variety is theevennessof the ground-color, which should be a rich golden-color throughout. Some birds, otherwise good, are very faulty in this respect, the ends of the feathers being a lighter gold than the other parts. These birds, as the season advances, are apt to get still more faded and washed-out in appearance; and, indeed, most birds fade in color from the effects of the sun.
Some hens of a good rich color retain this muchbetter than others, which is a great point in their favor.
In cocks the same fault is common, appearing in the shape of a lighter shade on the ends or tips of the feathers, on the breast and underneath the body; avoid this as far as possible—the more uniform the color, the better.
The penciling should be exactly the same as in the preceding variety, as distinct, and yet as fine as possible, and the more bars across the feather the better—always providing they are straight across, and clearly defined. The neck-hackle, as in the Silvers, should be clear. The cock is of a darker tint, being almost chestnut in color; he must not, however, be too red or too pale, but very rich in color. The proper tail-feathers are black, the sickles and tail-coverts, or “hangers,” a rich black, edged with brown or bronze, very narrow, and clearly defined. TheAmerican Standard of Excellencegives the required width of this edging as about one-sixteenth of an inch.
Clear black sickles are a great fault, and so is a tail bronzed all over, or with scarcely any black in it, being bronzed all over the sickles. This last kind of a tail is very showy, and used to be a favorite with judges who did not understand Hamburgs, but birds possessing this defect have been proved to produce very poorly penciled pullets.
Other Points.—The comb, ear-lobe, legs and symmetry in the Golden-Penciled Hamburgs should be exactly the same as those described in the Silver-Penciled. In symmetry, especially, they are fully their equal.
The points in breeding are exactly similar to those explained in connection with the preceding variety, andneed not be repeated, the best rule being to breed from the very best birds you can find on both sides, care being taken to obtain a rich, even ground-color in all cases.
While we undoubtedly owe the White Hamburg to skillful English breeding, it is a variety bred much more generally in America than it is across the water, where it is regarded as a mere sub-variety of Hamburgs. The variety was originally bred in England as an experiment, and was obtained by selecting the lightest Silver-Spangled Hamburgs, both male and female, and mating them together, each year selecting the lightest progeny, until the pure white bird was procured. Thus it will be seen that in spite of all arguments to the contrary, the White Hamburg is really apure Hamburgin every particular. While they were a very pretty variety, they were looked upon with considerable disfavor by the English, who discouraged their breeding, and regarded them as an innovation in the Hamburg family.
It is many years now since they began to be bred in America, and they are much thought of for their many good characteristics, while they figure quite prominently at our principal exhibitions. What has served principally to discourage White Hamburg breeders, is the fact that so many imitations have been made and thrust upon the public under that name, that were really mere mongrels. Theonlytrue White Hamburgs are those which come from Silver-Spangled or Silver-Penciled Hamburgs, in the manner we have described. Those with White Leghorn or White Dorking crosses areimpositions, and should be avoided by the fancier, who will readily know them by their clumsy symmetry, large size and coarse combs.
White HamburgsWHITE HAMBURGS.
WHITE HAMBURGS.
WHITE HAMBURGS.
Characteristics of the Variety.—The White Hamburgs should be pure white in plumage throughout, with no signs of that undesirable yellowish tinge so often seen on otherwise good birds. They should betrue Hamburgin symmetry, avoiding the Leghorn or Dorking build, and they should be (and are) no larger than the other varieties. Size is not a point to be regarded in Hamburgs; it is their laying qualities we look to, and this variety, while not quite up to the others in this respect, is very productive. The comb in White Hamburgs should resemble that described under the heading of Black Hamburgs. They should have a small, round, white ear-lobe, by no means pendent, and bright red face; carriage upright, sprightly and graceful.
The Leg Controversy.—We have so far said nothing concerning the color of legs in White Hamburgs, for the reason that there has been a spirited controversy for many years among breeders as to whether they should beblueorwhite. It has been a great nuisance to the American Poultry Association, who have found themselves persuaded, because of specious arguments on both sides, to change theirStandardat least four times on legs of White Hamburgs. It was originally decided by theStandardcommittee that a white leg was proper. It was afterward changed from white to blue, from blue back to white, then again to blue, and in 1879 to white.
Hon. Lewis F. Allen, who is perhaps our largest and most prominent breeder of the White Hamburg, and who has done as much as any other man to push the breed,says in a clever letter, which, however, betrays his chagrin at the vacillating decrees of theStandardcommittee:
“I have been so disgusted with the doings of theStandardcommittee on the points of fowls that I have determined never again to take any part in its discussions, or show a bird in its exhibitions, although I still keep and breed the White Hamburg withwhite legs and beak, which marks truly belong to them, as they did when I first knew them, in 1870.
“I obtained my original birds from a gentleman who bought them in New York—descendants from imported stock, I was informed. They were then, and still are,trueHamburgs in style and form, non-sitters, and nearly constant layers; hardy in temperament, and, in short, very satisfactory birds. They were successfully shown in several of our poultry shows in Buffalo, and won prizes, the white legs and beaks being entirely satisfactory to judges and the society.
“But when the American Poultry Association undertook to make aStandardof points for the various varieties of fowls, some of the pretended ‘professionals’ introduced various innovations, and among them accorded theblueleg and beak to the White Hamburg, which was adopted. Consequently, at the next show at Buffalo, my birds were ruled out under the newblue-legregulation. TheStandardcommittee had a full meeting during the show, and I went before them and showed the absurdity of the new rule, and the committee decided to reverse the late action and return the points ofwhitelegs to the White Hamburgs. It has since, however, been changed several times.”
Mr. Allen seems to have no doubt but that thewhiteleg is entirely proper, and he shows himself to feel injured by the constant changes made in theStandard; and indeed it has greatly injured the variety, simply because breeders never could tell how to breed their birds so that they would not be disqualified at the next season’s shows. That the point between the two colors is a fine one is proved by the indecision of theStandardcommittee.
Through all the changes the Rev. C. W. Bolton has stood as firmly by the blue legs as Mr. Allen has by the white ones, and his faith in their propriety has never wavered. Mr. Bolton is one of our most prominent Hamburg men, and has proved his skill as a breeder in showing some excellent stock of the several varieties. He writes us:
“I know perfectly well that my White Hamburgs arepureHamburgs in every respect. I have bred them myself from the Silver-Penciled Hamburgs, withbluelegs, and all the characteristics of their predecessors. For ten years I have never had a chick with legs of any other color than blue, which shows that theblueleg is a firmly fixed characteristic, and properly belongs there.”
Why should other varieties of Hamburgs have a blue leg and the White Hamburg a white leg? The blue leg is a distinct Hamburg characteristic.
We believe that when our final and unalterableStandardis made, the White Hamburgs will be credited withbluelegs.
Points in Breeding.—The rule in mating White Hamburgs should be simply to procure the birds which possessthe finest combs, ear-lobes and face, pure white plumage and blue legs. Guard against heavy, blocky forms and coarse combs, and pay less attention to size than to proper symmetry.
As so few breeders seem to have any clearly-defined ideas as to the proper mode of caring for newly-hatched or growing chicks, and beginners are not only wholly at sea in this respect, but have no place to which they may turn and acquire the information that they have not yet been able to gain through experience (which is by odds the best teacher, as we are seldom able to profit by the experience of others), we have thought best to prepare a few distinct and common-sense instructions, which we have endeavored to render as full and explicit as possible, without being so tedious or complicated as to mislead in any way the novice.
To start with, there is one essential point in raising these delicate little creatures—care. Give them plenty of care, and they will thrive—propercare, we mean. There are three primary things to be guarded against in caring for very young chickens:
For the first week, perhaps, nearly every old hen is faithful to her little brood, and guards them with that maternal tenderness for which she has been made the symbol of motherly love. But this care soon wearies her, and in a few days she begins to neglect them,marching around in the chill and drenching rains of spring, and dragging her little brood after her through the damp grass, entirely oblivious of their sufferings; and one by one they drop off and are left behind, chilled through, or seized with cramp. Only the most persevering are able to keep up, until, perhaps seized with a pang of remorse, she spreads her wings and allows the little ones to find a temporary shelter beneath her warm feathers. Even the strongest often succumb to rheumatism and die after this dangerous exposure. This picture is not overdrawn; it is of common occurrence. A proper coop, therefore, for the hen and chicks, as soon as they are able to leave the nest is, and always will be, regarded as a necessity.
Vermin is the second evil to be guarded against. Examine the chicks carefully when first hatched, and should you find any lice on either them or the hen, let your first move be to rid them of these pests, which will else surely prove fatal to the young birds. Procure some Dalmatian or Persian Insect Powder, and dust them thoroughly with it until their tormentors are exterminated. And here let us recommendcleanlinessin everything. The tender chicks cannot live in filth, which breeds disease more rapidly than anything else. Keep your coops clean, your houses clean, and your runs clean. It is a very important element of success—indispensable, in fact.
On thefooddepends in a great measure the growth and health of the chicks.Indigestiblefood avoid by all means. By indigestible we mean sloppy and dirty food, and that which is sour. The best feed at first is pure,sweet bread and milk, and hard-boiled eggs and bread crumbs mixed together and crumbled with the fingers. Let them always have access to plenty of pure water. Any form of grain is good for them as soon as they will eat it, and after they are a few days old they will thrive on cracked corn and oatmeal. As they get older whole wheat is an excellent growing food. Green stuff they should have constantly after they are a week old, and if it is too early in the season to give them grass, feed a little lettuce, clipped fine with scissors, at least once a day. At ten days of age they are ready to thrive on whole wheat as they will on nothing else. Give them plenty of bone now, and never let your efforts flag tokeep them growing. When the chicks are fully feathered the many dangers which constantly beset the lives of the youngsters are usually safely passed, and, barring all accidents, it is pretty safe to suppose that they will now pull through.
Nine out of every ten breeders then breathe a sigh of relief, and settle down to a quiet summer, or leave home. The tenth breeder is sharper. He not only stays at home, but he redoubles his attentions to his young flock. He realizes thatnowis the time when these future prize winners demand all the care which he can bestow tokeep them growingfinely. And he is right. It won’t do to slack up now. They need a different kind of care. From endeavoring to keep the breath of life in the little things, he changes his attention to a system of judicious feeding, calculated to keep them growing rapidly during the propitious summer weather. Alas, for the chick whom the cold weather catches half-developed andhalf-feathered! August, September and October are the finest growing months in the year, and those chicks which now have a good start, if properly cared for and judiciously forced, will be the ones to make a fine showing at the next winter’s exhibitions. In growing they need plenty of bone meal and oyster shells, and an occasional supply of fresh meat, if worms are not plentiful. Do not force them too much, as in Hamburgs it induces the comb to lop and grow to an undesirable size. Again let us recommend plenty of pure, cool water, and vegetable food in quantity. Little attentions are never thrown away, but will be amply repaid in time in a vigorous, large and healthy flock of fowls.
Condition means everything in showing Hamburgs, and without it many a fine bird comes home from a show minus a prize that could easily have been won had its owner known how to properly fit it for exhibition. By “fitting it” we do not refer to the unscrupulous tricks resorted to by unprincipled scoundrels whomutilateand torture their birds to bring them within the requirements of theStandard, but to the legitimate preparation to which it is not only allowable to subject a bird, but without which it is really a pity to send a good bird to the show room. We are not going to recommend any practices which may not be fully known and approved of by any judge, so that any exhibitor may have no hesitation in following our instructions. For at least three weeks before the exhibition all varieties of Hamburgs should be confined in a darkened coop—not too dark, but withjust light enough to enable them to see to eat. We recommend this for the following reasons:
1. It serves to whiten in an astonishing degree the ear-lobe. We have often seen a bird which, when placed in the darkened coop, had ear-lobes discolored by exposure to the weather, come out at the end of three weeks with pure milky-white ear-lobesthroughout. During this confinement the ear-lobes should be washed each day with sweet milk, applied with a sponge.
2. This confinement is of great value in promoting a rich luster to the plumage, making each color stand out distinctly, and giving the feathers that glossy appearance so much desired. This matter of plumage is one of primary importance. In Black Hamburgs the greenish gloss should be brought out as much as possible, and in order to do this confinement in darkened quarters is necessary. After they (the Blacks we are now referring to) have been confined until about a week previous to the show, they should be taken from the coop, and their feathers rubbed down daily with a piece of flannel cloth. Hold the bird firmly on your lap, and pass the cloth lightly down the back from the neck to the tip of the tail, and keep up this rubbing steadily for the required time, say fifteen minutes. You will be surprised to see the magnificent gloss brought out upon birds that before were even slightly dull in appearance of plumage. If your birds have the undesirable purple tinge, this will bring it out more than you would wish, but if they have thegreenishsheen, it will make them glisten in a manner to delight your eyes.
The Whites are much improved likewise by this confinement,as it gives the plumage a clear milky-white color, and it loses under this treatment the yellowish cast they have acquired by exposure to the weather; only, if they are bad in this respect, they should be put in their darkened quarters at least a month previous to the exhibition. With Golden-Penciled and Spangled Hamburgs this darkened coop is of much assistance in bringing out the greenish spangles and brightening and enriching the ground-color; and with these varieties, as with the Blacks, we would recommend the gentle rubbing with coarse flannel.
Silver-Spangled and Penciled birds gain by their darkened quarters a clear and distinct appearance in their markings, as it makes the ground-color a beautiful white, furnishing a desirable background for the colored feathers.
There is no help for a bad comb or a white face. The best way is never to allow a bird with these defects to see the inside of a show room. Birds with a tendency to scaly legs should have them rubbed with Stoddard’s Poultry Ointment, beginning at least two weeks before the show. If breeders would only attend to this repulsive appearance of the legs in time, or whenever it makes its appearance, and treat it as above, these remarks would be unnecessary. It is an eye-sore in any bird, but particularly disgusting on the neat, slender legs of the Hamburgs.
In fitting birds for show they should have a wholesome variety of food, wheat and buckwheat being the staples. A little sunflower seed, fed at judicious intervals for the six weeks previous to the show, has a very desirable effect in giving them the gloss and finish so desirable, and which is always observed in prize birds.
When the time arrives to coop the birds and start them off for the show, great care should be taken that they are in proper trim. As each bird is cooped it should be carefully examined to see that there are no symptoms of disease, or any foul feathers in the plumage. Then take a sponge and carefully wash the comb, wattles, face and legs with a mixture of equal parts of sweet oil and alcohol, applying as little as is possible to procure the desired effect—which is, by the way, a remarkable brightening of the comb, wattles and face, giving them a rich, healthy and bright appearance, and imparting to the legs a beautiful gloss, which brings out their color with good effect.
If these instructions are carefully followed, you will hardly recognize in the smart, clean-looking bird that graces the exhibition coop, the soiled and dull appearing fowl you began fitting three weeks before. It may require a certain amount of time to attend to these details properly, but will you not feel amply repaid by beholding the prize card on your coop, and having your brother fanciers comment upon the fine condition of your birds?
Very few of the leading and popular judges at our exhibitions are Hamburgbreeders, and realizing this, it should not be difficult to imagine the chagrin and disappointment of anexperiencedbreeder of these varieties when he stands by at a show and sees the judge award the premiums to birds with many and glaring faults, to his eyes, but which are never noticed by this oracle of the show room, who makes his figures with a business-likealacrity, strongly savoring of ignorance to the close observer, and appears thoroughly satisfied that he is “up to snuff,” when in reality he has been absurdly unjust in his awards.
There is no breed which needs so careful examination from the judge as the Hamburg, in each variety, not only on account of the many points to be considered, but because there isnobreed so subject to the manipulations of unprincipled exhibitors, or where there is more lynx-eyed vigilance required from the judge to guard him against the impositions of those pests of the show room—trimmers.
The points to which a judge should devote his attention in judging Hamburgs may be divided into four divisions, namely: 1, head; 2, plumage; 3, symmetry; 4, condition. Beginning with the first of these, we find included under this topic—comb, wattles, ear-lobes and face. There is no point in which Hamburgs are subject to such extensive manipulation as in the comb, and some of the practices which have been detected are of the most cruel nature. Cases where needles and pins have been inserted lengthwise of the comb to keep it from lapping while the judge is making his rounds, have been of common occurrence, although we are pleased to note that as more good and small-sized combs are being bred yearly, this practice seems to be falling into disuse. These instruments of torture are usually inserted just before the judges examine the birds, and withdrawn by means of pinchers immediately after the awards have been made, so that they are really difficult to discover. Where these needles are left in the comb, the most intensesuffering ensues, and Mr. Hewitt has drawn a most harrowing picture of the tortures the poor bird is obliged to undergo. He says: “On the second day, the comb becomes most intolerably inflamed, and I have seen a fowl in its agony bend the head down, raise its foot, as with the intention of relieving the comb by scratching it, stop the movement midway without touching the comb at all, and then tremble like an aspen-leaf.” When cases of such barbarity are detected, the exhibitor should be remorselessly drummed out of the exhibition and the fraternity. A very common fault in combs is a hollow or depression in the center; and this is usually treated by cutting a wedge-shaped piece out of the middle, and stitching the outside portions tightly till joined and healed. Stitches put in for one purpose or other are often found, and, we regret to add, are employed far oftener than found. Small irregularities in shape and points are simply shaved off. Such mutilations are quickly discerned by a practiced eye in the smooth appearance of the comb when it has been cut, but as frequently this appearance is due to a past accident, judges should not act hastily upon suspicion.
Particular attention should be paid to the “work” or fine points of the comb; the more numerous they are, the better. Hollows in the front of the comb, above the beak, are common and objectionable, and should be severely cut. Pullets should havesmalland well-shaped combs. We recommend cutting large combs in pullets, as they are almost certain to fall over with age.
The face is also subject to painting red when it has a tendency to white, and this is often discovered by thedifference in the shade of the comb and face, although sometimes the similarity of color is so perfect as to defy detection. When we suspect painting, a gentle rubbing usually suffices to prove if our suspicions are correct. This white in the face is a direct disqualification in Black Hamburgs according to the AmericanStandard, but as we seldom find a two or three year old cock without it, we think theStandardshould not thusdisqualifyold birds, but “cut severely as a defect.” Cockerels with this white face should be thrown out without remorse.
Ear-lobes are often painted white, and sometimes quite cleverly, but this is usually so bungling an operation as to be readily detected, if you examine it carefully. Ear-lobes should be round and small. Cut large, irregularly-shaped, and above all,pendentear-lobes. The bluish tinge often seen on Hamburg ear-lobes should not be cut except in cases of comparison. We do not like it, but it is often occasioned by confinement, and is not a direct blemish. Wattles should be small and well rounded. We recommend cutting a pendent wattle, such as is proper to the Leghorn varieties.
Our second division treats of plumage, and here again the trimmer finds a broad field of labor. White feathers in Blacks are pulled out, but as these usually appear in the wings, if at all, the absence of flight feathers should be accepted as proof of the previous existence of white feathers. If there is any tendency at all to white in this variety, it will usually be found by holding the bird by the legs head downward, when the fluff feathers under the tail and between the legs willbe found to possess small white tips. We found the first prize birds at a recent show distinctly tipped with white here, but the judge had never noticed it. In the case of the spangled varieties, large quantities of feathers are often extracted from the breast and back, when they are so numerous that the black spangles run together.
This trimming out process, which is, of course, done to show the color between the spangles, is very difficult of detection, and almost impossible to positively prove. In the penciled varieties the attention of the trimmer is turned to the tail of the cocks. A finely-penciled tail is a rarity, and when a fine set of well-marked sickles are obtained they are sometimes preserved “for future reference” (as it were), and often figure in several different birds before they are worn out. As these well-marked sickles often grow on a bird with a poor comb, the owner usually selects his best marked bird otherwise, extracts the poor sickles, and inserts the good ones in their place. The fastening may get loose during the show, and then drop out, exposing the fraud at once. These false sickles, however, are usually dull in color, lacking the gloss of healthy feathers, and can be usually detected by a judge who has his wits about him and is on the alert. Still, they are sometimes so cleverly doctored as to defy discovery, unless subjected to such harsh treatment as few judges feel justified in using upon mere suspicion. A dark, glossy, sharply-edged tail on a cock with very slight wing-bars should always excite suspicion.
Another frequent practice is dyeing feathers. This is often detected by the absence of the glossy appearance seen on the remainder of the plumage. Frequently, however,off-colored feathers will be plucked out, skillfully colored and glossed, and successfully reinstated in their places, with little chance of their being discovered. In spangled and penciled birds, imperfect markings or blotches are often bleached out with acids, and proper markings given the feathers with grease-paints, which assimilate with the oily substance in the feather, and render detection almost impossible. These various frauds make the task of a conscientious Hamburg judge one of unusual anxiety and responsibility. We may be blamed for mentioning these vile practices, but we believe that any evil that may arise from our furnishing hints to the unscrupulous will be more than counterbalanced by putting judges on their guard who are much too apt to pass over these points rapidly and carelessly.
The third division treats of symmetry, and right here let us say that there is no point in judging Hamburgs so much neglected as this most important one. We were dismayed to hear a judge, who was examining birds recently, say: “You are pretty safe to cut a Hamburg one point for symmetry.” What did he mean? Simply, we suppose, that he knew so little about this quality that he resolved to cover his ignorance by refusing to admit any bird to be perfect in this respect. There are too many judges, alas, who agree with him, because they know not what symmetry means. We have described the symmetry of Hamburgs under the heading of the Black variety, and so need not repeat it. Only let us again warn judges to discriminate between the undesirableGameshape, and the equally improperDorkingmould in judging these birds. The Hamburg symmetry is peculiar tothe breed, and cannot be mistaken, and as fully one-half the birds exhibited incline either to the Game or Dorking symmetry, the distinct difference in shape should be understood by every judge, and severely cut if not correct.
Our last division refers to condition, and this, also, is of much importance in judging Hamburgs. It counts from five to ten points in making up a perfect bird, and we believe there is not one case out of ten where dark or dusty plumage, discolored comb or soiled legs are cut by the judge. Unless the bird has decided symptoms of roup, or other disease, it is simply passed over. A good judge invariably makes the point of condition a primary one. It means a fresh, well-kept condition of the comb and head, a fine, glossy plumage, upright and active appearance, and clean, shining legs.
There is an indescribable difference between a healthy, active, well-bred bird and one that, although it may be descended from pure stock, having correct markings and the like, yet lacks vivacity, spirit and a general air ofaristocracy. If there be one breed of fowls above others more worthy of being called the “upper-crust of poultry-dom,” we are inclined to the opinion the breed under our consideration is that one.
Now, every man is not fitted to become a good judge of poultry, even if he go through the regular process, any more than every one can become an exact musician by undergoing the necessary course of training. There is an inborn something that distinguishes one person from another and certain it is that ideas of form, grace and coloring, above the ordinary, are to be found in the composition of our best judges.
The question is often asked by officers of agricultural and horticultural fairs, as well as by those of poultry exhibitions, if it is not possible to have awards made without producing the hard feelings and unsatisfactory results generally following. And we answer, “No!”—as long as no more pains are taken in the selection of judges on the score of their particular fitness for the position they are called upon to fill. On their efficiency turn the questions of success, harmony, and the keeping and securing of the public confidence and patronage.
We hope we have not been too severe upon judges in this chapter. A really good judge will see the force of our arguments, and in the case of the indifferent ones, we trustverbum sapientibus omnes est.