The Book of the Hamburgs; a brief treatise upon the mating, rearing and management of the varieties of Hamburgs

THE

Book of the Haniburgs.j

A BRIEF TREATISE

UPON THE

MATING, REARING AND MANAGEiMENT?

DIFFERENT VARIETIES OF HAMBURGS.

By L. frank BAUM.

HARTFORD, CONN.:

H. H. STODDARD, Publisher.
1886.

ALBERT R. MANN
LIBRARY

New York State Colleges

OF

Agriculture and Home Economics

AT

Cornell University

THE GIFT OF

Paul Pomeroy Ives 2d

IN MEMORY OF

Paul Pomeroy Ives

Cornell University Library
SF 489.H2B34

The Book of the Hamburgs; a brief treatis

3 1924 003 117 854

Cornell University
Library

The original of tliis book is in
tine Cornell University Library.

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THE

Book of the Hamburgs,

A BRIEF TREATISE

UPON THE

MATING, REARING AND MANAGEMENT

DIPFEEEITT VABrETIES OP HAMBtTEGS.

By L. frank BAUM.

HARTFORD, CONN.'.

H. H. STODDARD, Publisher.
1886.

-,/-

E 6791

Copyright, i8S6, by H. H. Stoddard, Hartford, Conn.

The Book of the Hamburgs.

T ONG before what we now call " fancy fowls " were
-'-' known or recognized (in fact, long before the mem-
ory of any person now living), Hamburgs were kept
and bred to feather among the peasants of Yorkshire
and Lancashire in England, and by them exhibited at
the small town and county fairs in their neighborhood.
Of course they were then known under different names,
the Blacks being called " Black Pheasant Fowls " and the
Spangled varieties "Lancashire Mooneys" and "York-
shire Pheasants"; while such a variety as the Penciled
Hamburgs were either wholly unknown or else were so
little thought of that they have left no record of their
origin, if, indeed, they are natives of England at all.

EARLY HISTORY.

Mr. Wright, who has traced these fowls back still
further, inclines to the belief that at some period where-
of we have no knowledge the Penciled varieties formed
a part of the Hamburg family, although our earliest pos-
itive knowledge traces them to direct importations from
Holland, where they were brought in great numbers, and
were originally known under the names of "Dutch Every-
day Layers " or " Dutch Everlasting Layers."

As such a thing as a black or spangled variety of

O THE BOOK OF THE HAMBURGS.

this fowl was utterly unknown in Holland, it is pre-
sumable that at some period the penciled varieties were
exported to Holland and there bred and cherished, while
they were allowed to run out or sink into insignificance
in England. We cling to this belief so tenaciously on
account of the wonderful similitude which marks the
characteristics of the Hamburg family, in spite of the
fact that one branch came from Holland and the other
is emphatically English. These two branches, namely,
the Penciled and the Spangles and Blacks, resemble no
other varieties of fowls in the slightest degree, while
their common characteristics are the absence of the incu-
bating instinct, clean, slender legs, neat rose combs, small,
round and white ear-lobes, and the light, but sweeping
and graceful, lines of form which are wholly their own
and unapproachable by any other breed of fowls, no
matter how fine their symmetry. If this were not
enough, to stamp them with certainty of having one
origin, we mark the fact that spangled chickens are fre-
quently penciled in their first feathers ; while, as they
mature, the black spangles or moons are often surmount-
ed by a light tip beyond them, thus again approaching
the penciled character, while conversely it will be found
that if penciled birds be bred too dark the last bar
has a strong tendency to become too wide, thus approach-
ing a spangled character.

If we consider the utter want of interest with which
poultry was regarded in the earlier days, and the fact
that no traditions of any account relating to fowls have
been handed down, we may be justified in believing that
these facts prove our conjectures in regard to the orig-

THE BOOK OF THE HAMBURGS. 7

inal identity of these varieties to be correct. From
whence their common progenitor came, we can have no
idea, but that they did have one we strongly believe.
It may have been that they came from the Blacks, as
that variety is thought to be the oldest, and a cross
might have resulted in the broken color, or possibly
these Blacks having a number of white feathers may
have been bred together until a distinctly-marked plum-
age had been obtained.

Bearing in mind, however, that Aldrovandus speaks
of a fowl which strongly resembles the penciled variety
as Gallina Turcica, it is possible that the Penciled was
the original variety, and, as the name suggests, of East-
ern origin.

These conjectures and hypotheses are perplexing and
unsatisfactory, and are really of no practical value, being
only of use in affording another instance of the fascinat-
ing problems which constantly present themselves to the
poultry fancier of a philosophical and inquiring turn of
mind. This much appears to be certain : that of all
our many varieties of fancy fowls the Hamburg is by
odds the oldest ; indeed, Mr. Wingfield claims that old
records show that fowls with all the Hamburg charac-
teristics were bred in the yards of monasteries as early
as the fourteenth century.

At the great Birmingham show the authorities there,
recognizing the general resemblance between the Penciled,
Spangled and Black varieties, and the inconvenience of
their numerous and varied appellations, grouped them
together under the general name of Hamburgs, by which
they have been known since, fanciers accepting with

8 THE BOOK OF THE HAMBURGS.

alacrity a name which was at once convenient in class-
ing the breeds and which brought the separated members
of what was no doubt a distinct family together, as it is
most certain they belong and should be arranged.

Many breeders who have no knowledge of the delib-
erations at Birmingham have been puzzled to guess why
the name Hamburg should have been chosen to desig-
nate a family which was mainly English, but these
" fathers of the fraternity " had too much business to
transact to allow them to inquire very carefully into the
early history of this fowl. The Rev. E. S. Dixon pro-
posed "that as the penciled varieties were then imported
by the Levant merchants from the port of Hamburg they
should all take the general name of Hamburgs, " and,
indeed, this term is as euphonious and convenient as any
other could be.

CHARACTERISTICS OF HAMBURGS.

In usefulness and beauty the Hamburgs stand very
prominently amongst that numerous collection of fowls
which our broad nomenclature denominates " fancy poul-
try." The plumage of every variety, either Penciled or
Spangled, Silver, Golden or Black, is at once beautiful
and striking, attracting the attention of strangers to the
poultry yard or exhibition room when all other breeds
have failed to interest them, and drawing from them in-
voluntary tributes of admiration. And if they are so
much admired by cold and superficial observers, surely
the Hamburg fancier may be pardoned for his unbounded
enthusiasm for his favorites when every season and nearly
every day unfolds new beauties in his birds and renders

THE BOOK OF THE HAMBURGS. 9

them more fascinating and delightful to his eye. The
exquisite symmetry, the novel and shapely rose combs,
the snowy and delicate ear-lobes, the tapering blue legs
and graceful carriage give them an aristocratic and
" dressed up " appearance and render them the most
beautiful of our domestic fowls.

The Hamburg fancier has plenty of scope in which
to indulge his taste, the different colors and markings
affording an ample variety from which to choose, while
the general characteristics are the same.

" Hamburgs," says Mr. Beldon in Lewis Wright's poul-
try book, " are without doubt the most beautiful breed
of poultry we possess, as well as the most useful, all
varieties being alike elegant and beautiful. The dweller
in the country will generally prefer the Silver, while the
citizen will take the Golden or Black ; but all of them,
in their matchless variety of marking and color, will
delight the eye with the utmost degree which is perhaps
possible of beauty in fowls. Their marvelous beauty,
however, would not recommend the Hamburgs to the
prachcal breeder so much as their wonderful egg-pro-
ducing qualities, which it has been claimed surpass those
of any other breed. The wonderful stories told of Ham-
burg productiveness, while often more amusing than reli-
able, serve to show that in any hands, in any climate
and under the most adverse circumstances they have
proved very profitable to their owners, while with ordi-
dary care they are the best of layers. "

The average Hamburg pullet will begin laying at four
or five months of age, and will lay from 150 to 200
eggs the first year under favorable circumstances. The

10 THE BOOK OF THE HAMBURGS.

second and third years hens will average from 175 to
225 eggs when properly cared for, and from the third
year Iheir productiveness gradually declines, although one
reliable breeder asserts that he once owned a Black
Hamburg hen which at five years of age laid 220 eggs
in ten months. A great deal depends upon the strain of
birds and the care they receive, as if productive traits
are cherished and carefully bred for, the number of eggs
may be greatly increased, while neglect to properly cul-
tivate this quality by careless and incompetent breeders
will result in a marked decrease in productiveness.

The absence of the incubating instinct has much to
do with the productiveness for which Hamburgs are
noted, as no time is lost in sitting or brooding the
chicks. Some breeders claim that Hamburgs never attempt
to sit. This is incorrect. We have known cases, although
we acknowledge they are rare, where Hamburg hens have
hatched and reared goodly broods of chickens, in every
case proving themselves steady sitters and excellent
mothers ; nor was there a particle of tainted blood in
their veins, these being merely cases where that wonder-
ful instinct which is common to nearly all fowls will
"crop out" occasionally in every variety of non-sitting
fowls. It is not necessarily due to a former cross, but
may be occasioned by "reversion" to which we attribute
everything that we do not understand in nature's domain.

This non-sitting instinct is of double value to the
Hamburgs, as they do not lose half their feathers during
incubation, but maintain their sleek appearance through
the entire season, and when they do moult they moult
easily and rapidly, seldom or never being left for a time

THE BOOK OF THE HAMBURGS. II

denuded of feathers, as are most other breeds, but the
new feathers making their appearance as the old ones
drop out, so that they are never an eyesore to their
owners. Indeed, they seem to change their coats so
easily that it is no rare thing for hens to lay as steadily
dul-ing this ordinarily trying process as at any other time.
They should, however, have an extra allowance of feed
at this time, and a little tincture of iron in their drink-
ing water or a few rusty nails placed in the drinking
pans will strengthen and tone up their systems.

To do their best, Hamburgs should have free range.
Mr. Beldon, though greatly overdrawing their need for
this luxury, attaches so much importance to it that he
says : " They are of little use penned up, in which state
they pine and mope for liberty; that bright cheerfulness
which is common to them disappears, and from being
the happiest they become the most wretched of birds."

Though Mr. Beldon may have found this the case,
our own experience has been that no small breeds of
fowls will stand the tedium of a long and severe winter
in close quarters better than the Hamburgs. In fact, all
you need is to keep them busy, and they will seem happy
and contented. Still, the larger the grass run they have
in summer the greater their productiveness and the better
they will do. They are very small eaters, and when at
liberty are excellent foragers, being up at break of day
and away rummaging the fields and pastures in search
of food. Their quick eye at once espies their prey, and
" woe to the poor worm that happens on that particular
morning to have got up a little too early." Every
comer is searched with indefatigable zeal, and by the

12 THE BOOK OF THE HAMBURGS.

time the man gets around in the morning to feed them
they have made a good breakfast and are ready for the
business of the day. Perfect liberty or a large grass run
are valuable adjuncts to health and egg production. Give
it them if you possibly can.

As a rule Hamburgs are a healthy breed, being little
subject to the common ailments of poultry. One of our
correspondents writes : "They are remarkably hardy, often
enduring hardships that to other breeds mean disease and
death with successful fortitude. I have had young Ham-
burg chicks pecked by the mother of a rival flock and
virtually ' scalped ' in her insane jealousy, the skin being
torn from the head down the entire back, and yet the
youngster would trot around as lively as though nothing
had happened, and not only get well but flourish. Some-
times the feathers would grow out upon the ' skinned '
place, and sometimes it would always retain a smooth
appearance. I have now a hen, ^\vhich we consider one
of our best breeders, without a vestige of feathering up-
on her entire back, owing to a like accident in her
youth. The chicks are very easily reared. Of course
they must have proper care, as they cannot rear them-
selves ;■ but with a moderate degree of attention no
trouble will be found in raising them to maturity.

" Taken as a whole we consider the Hamburgs as
hardly excelled by any other fowl for the farmer, fancier
or poulterer. On a good homestead they will keep them-
selves, and if well attended to will pay better than any
other farm stock in proportion to the investment. In
fine, I feel perfectly safe in an assertion that in no one
breed will be found so much beauty and usefulness, and

THE BOOK OF THE HAMBURGS. 13

SO many excellent qualities, as in the several varieties of
the Hamburg family, while in the one item of egg pro-
duction they stand to-day where they did hundreds of
years ago, unrivaled by any domestic fowl."

This is a statement of one who is full of enthusiasm,
but it may be noted that only a superior breed of fowls
would excite so much commendation in a breeder who
has been familiar with them from his youth.

BLACK HAMBURGS.

Although there is no certainty that this is the oldest
variety of fowls, still, as it has a pedigree of nearly 200
years, it is presumable that it was the oldest variety of
the Hamburg family. Mr. Beldon considers the claims
of the Spangles and Blacks to be about equal as regards
age, and rather favors the former. However, a passage
in an old book published in London in 1702 by Thomas
Sutlief, entitled "A trip to the North of England," has
induced us to believe that the Blacks were the oldest
breed. It says : " One of my pleasant reminiscences of
this county (Lancaster) is the pleasure with which I
regarded their pretty fowl, the Black Pheasants, as they
call them, and which furnished me many a delicious
fresh egg for my breakfast. . . The stout peasants re-
gard them with much favor, and point with pride to
their white ears and flat cOmbs."

It would seem from this that not only were they the
favorite fowls, but that they then possessed in a great
measure their present characteristics. If the spangled
birds were then known they surely could not have fallen
under the observation of this writer, who would have

THE BOOK. OF THE HAMBURGS. IS

been sure to have noted them from their striking ap-
pearance.

Be that as it may, Black Hamburgs are known to
have been bred in Lancashire long before the poultry-
showing era, and were called by the peasants Black
Pheasants. They had the rose comb, but it was much
larger than in our present birds, and not nearly so well
formed. They also had the white ear-lobe, despite the
claims of many breeders that this desirable point came
from a cross with the Spanish. There is no doubt that
many Blacks have Spanish blood in them, and some
prominent English breeders openly acknowledge its exist-
ence in their strains. But we have birds to-day that
have never known a particle of Spanish blood in their
composition, which possess superior qualities over those
with the Spanish cross, and which have the white ear-
lobe in all its beauty and perfection.

In a recent letter Mr. Beldon says : " The Black
Hamburgs I remember perfectly well when I first began
the poultry fancy some twenty-seven years ago, but they
were not commonly bred at that time. They were a
large bird, with rather coarse combs. Since then the
Spanish cross has been used to produce them ; in fact,
I have known them to be bred from a Black Spanish
and Spangled Hamburg, and by careful selection brought
to much perfection, with better black plumage, bright red
faces and pure white ear-lobes."

Black Pheasants did not formerly possess the exquisite
symmetry which is so marked in our present birds, being
coarse and short'legged, while the most attention was
paid to that resplendent greenish sheen which forms

l6 THE BOOK OF THE HAMBURGS.

their chief attraction and renders them to-day the most
beautiful of black fowls.

There have been many and clever expedients devised
to show that the Black Hamburgs came from crossing.
Mr. Seebay - says : " I have been told by reliable persons
that Black Pheasants have been shown for prizes, such
as copper kettles, etc., more than a hundred years be-
fore my time. The true Silver-Spangled is almost black
in one stage of its chicken plumage, and as I have
known them produce chickens almost black, and as the
shape of the Spangles and Blacks is exactly the same, I
had always thought one sprung from the other." This
theory is the most plausible one we know of, and is also
endorsed by Mr. Sergeantson. The most absurd asser-
tion is that they are the result of a cross between the
Golden-Spangled Hamburgs and the Spanish, which is
easily refuted by our positive knowledge of their great age.
There is no doubt but that some Black Hamburgs (so-
called) have been made from this cross, as Mr. Beldon
says ; but the unfortunate breeder who gets any of these
fowls into his yards, will soon discover from a plentiful
sprinkling of single combs in his chicks and a general
want of fixed characteristics, that he has been imposed
upon. It is not of great importance to know exactly
how 'they did originate, as from a practical point of
view it is enough to know that they are now a firmly
established breed of great beauty and undoubted
excellence.

The Black Hamburgs lay the largest eggs of any
variety of this breed, while in numbers they fully equal
the Spangled and Penciled. They are therefore much

THE BOOK OF THE HAMBURGS. 17

sought after by those who wish to obtain eggs for the
market as well as for the table, and are perhaps the
most popular variety of Hamburgs.

Plumage. — This is the most important point in the
Black Hamburg, though it has been much neglected by
American breeders. It should be exceedingly soft, the
feathers having a feeling as of satin to the hand, and a
deep but distinct and beautiful gloss or tinge. Much
weight should be given to this in both sexes, although
it can be cultivated to a greater extent in the female
than in the male. This green gloss should not appear
on the end of the feathers only, but throughout the en-
tire plumage — the greener and richer the color the better.
To be seen to advantage this beautiful gloss should fi be
viewed in a strong light or when the sun is upon the
bird. You then see that sheen in which they surpass
all other black fowls. The color , required is the green
black; the -purple, bluish or raven black so often seen
is very undesirable, and- should be avoided. These col-
ors are so distinct that there is no liability to mistake
the true shade. Some strains are of a deep blue green,
altpost a steel blue ; these have green tails. Other
strains are of a lighter green ; these have bronze green
tails. The purer the green and the less admixture of
any other tinge the better. Never breed from birds
which seem to be penciled with bluish purple. It is
often caused by a late and protracted moult, and may
appear in birds which as chicks had the green tinge in
all its perfection ; but more often it is hereditary. Lan-
cashire fanciers called this mazarine, and it appeared
principally on backs of hens or flights of cocks. As we

THE BOOK OF THE HAMBURGS. 19

have mentioned, this glossy tinge is not so uniform on
the male as the female birds, and this is seemingly in
direct opposition to the usual decrees of Nature, which
seems to have ordained that the male part of creation
be more brilliant than the opposite gender. We are
pleased to observe, however, a marked improvement in
the plumage of cocks of late years, and hope to see the
time when the male bird will show this characteristic as
fully as the female.

In Black Hamburg cocks the breast, tack, shoulder?
and tail should be a rich green, the wing-coverts exceed'
ihgly brilliant and the outer web of the secondaries (/. e.,
the whole of the lower part of the closed wing) almost
as bright; the lesser tail-coverts are also very rich in
color.

Tegetmeier speaks of spangling being visible in Black
Hairiburgs when seen in the sunlight. The birds he
examined must have been decidedly poor ones, or per-
haps it was his misfortune to see those birds compotmdeiC
Of Golden-Spangled Hamburgs and Spanish which we
have spoken of. Such cross-bred birds will show the
iridescent green spangle Mr. Tegetmeier has spoken of,
but which we have never been able to discern on good
birds Of a pure strain.

Occasionally rich red or orange colored feathers will
crop out in Black Hamburg cockerels — very seldom in
piiilets. These red feathers come from what we suppose
was pheasant blood at some remote period introduced
ihte these birds, or perhaps a part of their original
rhake-up, and do not by any means prove the existence
of impure blood. It is the' result of our strenuous

20 THE BOOK OF THE HAMBURGS.

efforts to keep up and improve the greenish luster, and
invariably comes from highly colored birds. These birds
are sometimes of great use to breeders, and enable us
to obtain finely colored birds by mating them with dead-
black pullets.

But while we may tolerate an occasional showing of
red feathers (which only appear in the hackle, as in the
Golden Pheasant), we must be very severe on birds
showing those of another color — namely, white feathers.
There seems to be a natural tendency to show the
white feathers in all black fowls, and this evil has been so
stubborn to eradicate that Mr. Felch, at a meeting of
the American Poultry Association, offered a resolution to
allow white tips to appear in exhibition birds; The
many evils which would thus arise from lowering our
ideal Standard iot this magnificent variety, were so obvi-
ous that the members of that Association promptly
rejected, the resolution at a later meeting in Cleveland,
Ohio. We know not whether most to blame the futile
efforts of Mr. Felch to accommodate the variety to the
wants of a few incompetent breeders, or to applaud the
wisdom of our brethren of the A. ^P. A. in " squelching "
such innovations. They surely have the thanks of all
honest breeders of Black Hamburgs, which can be bred
black as well as any other variety of black fowls, if we
only have patience and honestly strive to eradicate this
serious fault, which, if allowed, would work to the dis-
advantage of all.

Comb. — There is no style of comb so difficult to
breed to perfection as the rose comb, and the excellent
combs shown on Black and Spangled Hamburgs at our

THE BOOK OF THE HAMBURGS. 21

recent shows prove how much can be accomplished by
judicious breeding. To our eye it is beautiful and ele-
gant, and forms one of the chief attractions of the Ham-
burg. It should be a deep, rich red ; not so large as
to overhang the eyes or beak ; square in front ; fitting
close and straight on the head ; not inclining to one
side; not hollow in the center — on the contrary, we
prefer a slight rise in the center, although an even comb
throughout is better. It should be uniform on each side ;
the top covered with small points, and terminating in a
spike behind, which inclines upward very slightly. The
absence of this spike is a grave defect, which if a natural
blemish disqualifies a bird by the American Standard of
Excellence, as does likewise a comb so large as to ob-
struct the sight.

Ear-Lobes. — The ear-lobe is one of the most striking
features of the Black Hamburg, and in connection with
the bright red comb and greenish plumage, form a tout
ensemble such as no one can see without admiring. The
ear-lobe on the old Black Hamburgs was smaller than it
is nowadays, although it is noticeable that those birds
which have been kept pure have a smaller and finer ear-
lobe than those which were crossed with the Span-
ish. As we have before observed, Mr. Beldon (in com-
mon with some other breeders, who all ought to know
better) has thought that the white ear-lobe was only intro-
duced by the Spanish cross, an error which we have
furnished abundant evidence to refute; so that really all
that was gained by this unnecessary cross was a large,
pendent ear-lobe, which is totally at variance with our
accepted ideas as to what a Hamburg ear-lobe should be.

2^ THE BOOK. OF THE HAMBURGS.

It has been allowed by most judges, until quite recently,
to be a little larger in the Blacks than in any other
variety of Hamburgs, but it must be pure white, well
rounded, lying smoothly and close to the face, like a
piec^ of white kid glove, and the smaller the better. A
large, pendent ear-lobe, like that of the Spanish and
Leghorns, is certainly a grave blemish ; nor should it be
wrinkled or puffy, or at all tinged with red about the
edges.

The Face. — One of our chief difficulties in breeding
Hamburgs is the tendency to white in the face, which
should be a deep, rich crimson, almost scarlet. A white
face is a positive disqualification, and a dark gypsy face
much to be avoided. Both these latter defects owe their
origin to the Spanish cross, although white specks in the
face will often appear in pure-bred birds as they ad-
vance in age. By careful breeding, and judiciously
selecting those cocks which retain a pure red face, this
may be entirely bred out, while breeding from birds
showing the white face fixes the defect in the progeny,
and causes much trouble to the breeder before it can be
radicated. It is rare to find a two or three-year-old
cock which does not show a patch of white under the
eye or near the ear-lobe ; but the graver and more com-
mon the fault, the more pains should be taken to breed
it out, and we have no doubt but the time will soon
come when such a thing as a white-specked face in the
show room will be unknown. We trust efforts wLU be
made in this direction.

Le^s and Tail. — The legs should be a dark, leaden
blue, approaching black, in young birds, as the tendency

THE BOOK OF THE HAMBUFGS. 2g

is to grow light with age. Light blue legs in a cockerel
or pullet are very objectionable.

The tail in male birds should be long, well curved,
and graceful, flowing rather backward from the rump. A
squirrel tail is a grave fault — a disqualification, in fact —
as is also a wry tail or one carried constantly to one
side. Wry tails have various causes, originating some-
times from accident, but they are often hereditary, and
wry-tailed birds should never be used for breeding.
Often the cramped quarters of an exhibition coop will
■render a bird temporarily wry-tailed, or rather induce it
for a time to carry it to one side. This will usually
disappear when the bird is given full range, but is quite
an unfortunate circumstance, as a prize bird is often
thrown out on this account.

Symmetry. — This means a great deal in Hamburgs ;
and as no breed is more symmetrical or graceful in form,
particular pains should be taken to prevent them from
running into a Game or Dorking shape. We have often
seen breeders send birds to the show room which were good
in all other points, but most degenerate in symmetry.
We heard a prominent judge say lately that "symmetry
could not be expressed ; it was something about which
€very man had his own ideas, and applied to birds ac-
cording to his judgment." Each breed has its distinct
symmetry of proportions, and it would be no more absurd
to expect a Cochin shape on a Hamburg than it is to
admit a Hamburg to be well proportioned with the slen-
der neck, long legs, and high station of a Game, or the
heavy, square and dumpy appearance of the Dorking.
In fact they must be real Hamburgs in shape ; nec^

24 THE BOOK OF THE HAMBURGS.

medium length, and carried well over the back ; back
not very long or very short ; breast full, prominent and
wide; wings good size, the points carried comparatively
low ; tail ample and ' well spread out, and carried rather
erect ; thighs well rounded and of medium length ;
shanks slender, smooth and neat ; carriage showing grace-
fulness and activity. By no means must they carry the
idea of being Black Dorkings, or Rose-combed Spanish,
or worse yet, untrimmed Games, Avoid also narrow
bodies and whip tails.

Points in Breeding Black Hamburgs. — In mating any
variety for breeding, the faults to which they are most
liable should be borne in mind, and the breeder's one
idea be to breed them out, and so perfect the birds as
much as possible. This in some instances may take
years of careful and painstaking matings ; years of dis-
appointment and chagrin may follow, as we see the de-
fects still cropping out, and realize the failure of all our
carefully-laid plans. But how glorious is the feeling
enjoyed by the fancier when at last skill triumphs, and
he beholds in a numerous and nearly perfected progeny
the result of years of toil and study. Then it is that
he hies him joyfully to the show room ; then it is that he
triumphs over the breeder who has so long plucked the
premiums from under his nose ; and as he returns home,
after enjoying his first genuine success, his thoughts are
employed as to the best means of further improving his
birds; and to such men — studious, painstaking and per-
severing — we owe that perfection in our domestic fowls
which is so astonishing, considering the short time that
has been devoted to their improvement, and which ought

THE BOOK OF THE HAMBURGS. 25

to convince us how pliable and plastic fancy poultry is
in the hands of an intelligent breeder. Do not be dis-
couraged by failure at first — keep trying, and the time
must and will come when your efforts shall be crowned
with success.

Black Hamburgs are not a very difficult fowl to
breed, when you go about it understandingly. In select-
ing breeding stock, we again say, bear in mind the de-
fects to which they are heir — namely, badly-shaped
combs, white faces, pendent and over-sized ear-lobes,
legginess, and white or red feathers.

At shows color in cocks is not regarded so much as
it is in pullets — not nearly so much as it ought to be.
"Although," says Mr. Sergeantson, "other things being
equal, color will carry the day." Therefore for breeding

cockerels, choose the best combed birds ; good, red faces,
free from white ; round, small ear-lobes ; free from red
or colored feathers in any part of the plumage, and
short legs, broad breast and back. Squirrel tails result
quite often from narrow-bodied birds, and this, besides
being very objectionable, is hereditary, so bear this last
requisite well in mind. We have said nothing about
color in this mating, for the reason that it is not con-
sidered of so much consequence in cockerels as in pullets ;
but if, with the above requisites, you can find a male
bird with good color, you may breed in the progeny this
very desirable quality.

' Now for pullet breeding (if you are able to have two
pens; M not, choo^the above mating), it is absolutely
requisite ' that in aooition to the above qualifications, or
as many of them as can be obtained, a cock be found

THE BOOK OF THE HAMBURGS. ^^

which has a brilliant luster to his plumage. As we have
intimated, it is very difficult to find a cock with this
brilliant plumage without a touch of red in hackle. If
you can obtain him, well and good ; if not, bear in mind
the red feathers, but use him, for color in cock you
must have above any other consideration for breeding
pullets. The Rev. Mr. Sergeantson, whom we have be-
fore quoted, and who had greater success than any other
English breeder with this variety, entirely agrees with us
in this. He says : " I would much rather choose for the
purpose a red-hackled cock, if good in other respects, than
a dull-colored one. I have often bred beautiful, lustrous
pullets from hens with very little color, when mated with
a bright cock ; but never from a dull-colored cock,
however lustrous the hens with him might be." More-
over, in this pen, choose birds with small or moder-
ately sized combs, as there is a general tendency in
combs of pullets to lop over, if bred too large.

Do not be discouraged, if you cannot obtain all
these points at once ; get as near to it as possible ; and
•every succeeding year will find you drawing nearer and
nearer to that desired goal — perfection.

THE SILVER-SPANGLED HAMBURG.

This variety is probably as well known and generally
bred as any variety of fancy poultry we have, and its
continued popularity is conclusive proof of the high esti-
mation in which it is held by fanciers throughout the
land. To the counties of Lancashire and Yorkshire the
Silver-Spangled HambuTgs owe their present state of per-
fection, although American lareeders have done more in

28 THE BOOK OF THE HAMBURGS.

twenty years to perfect their combs, ear-lobes and face
than English fanciers have been able to accomplish in
twice that time. The plumage is essentially English, and
to English fanciers is due the credit for perfecting their
beautiful markings. In fact, they were brought to a
high standard of excellence in Lancashire long before
the first poultry show ; and this standard was clearly
defined and adhered to by fanciers, who were chary
about admitting innovations as to their ideas.

They were originally called Silver Pheasants in York-
shire, and Silver Mooneys in Lancashire. These latter,
while the most numerous and best bred, admitted only
hen-feathered cocks, and were brought to a high state
of perfection. Mr. Beldon says : " Some of the old
Mooneys were absolute perfection in point of feather ;
the spangling, so large, round and rich in color, was
really something to be wondered at, and shows a skill
and enthusiasm in breeding which, in the absence of
public shows in those days, has about it something of
the marvelous."

When poultry shows first came into fashion these
Mooneys received the lion's share of the awards at all
the exhibitions, until it came to be considered utter
foolishness to pit any kind of fowl against them, and
they enjoyed their exalted position for several years
unmolested. At the expiration of this time, however,
breeders of the Mooneys were thrown into confusion by
the sudden and unanimous decree of the judges that
these '' hen-feathered Mooneys " were all humbug, and
not "the correct thing," inasmuch as so many of these
" hen-feathered " cocks proved unprolific or imperfect that

THE BOOK OF THE HAMBURGS. 29

long-tailed birds were secretly used to keep up the breed.
There was so much evident truth in this that the strug-
gle, though sharp, was of short duration ; the judges
triumphed, and the reign of the Silver Mooneys as
show birds was over, while the star of the Silver
Pheasants steadily rose, until nothing was recognized but
the fuU-plumaged cocks, though the hens still lacked
the nice spangling which had rendered the Lancashire
birds so much admired, the spangles being small and
indistinct. It may be well to state here that the York-
shire birds were the original variety, the excellence in
spangling attained by the Lancashire fanciers being the
result of judicious breeding. The Yorkshire birds had
better symmetry, whiter ear-lobes, smaller combs and
clearer tails, and it is from them that our modern Silver-
Spangled Hamburgs are descended. They are fully up
to the other varieties in productiveness, and possess all
the good traits of the breed, while their exceeding beauty
renders them remarkably attractive.

Plumage. — Of course the spangling in the Silver-
Spangled Hamburg is of primary importance, and should
be regarded with the utmost care. As the spangling
differs in the sexes, we shall be obliged to describe
them separately.

Cock. — The neck-hackle should be abundant, descend-
ing well over the shoulders, and in color, silvery-white
(any approach to a yellowish tinge to be carefully
avoided), the longer feathers ending in a small diamond-
shaped spangle, and presenting a beautiful rayed appear-
ance about the shoulders.

The back and saddle should have the same general

30 THE BOOK OF THE HAMBURGS.

Style of feathers, pure white in color, except the small'
spangle near the end as in the neck-hackle, avoiding any
appearance of the yellowish tinge.

The breast feathers should be pure silvery-white, each
feather ending with a well-defined, round, large-sized
greenish-black spangle or moon, showing as little white
on the tip as possible, the spangles increasing in size
in proportion as the feather increases in size. The body
and wing-feathers must have a similar moon-shaped spangle.
There is a tendency to indistinct or smutty markings in the
tail, which should be avoided. The moons on the breast-
feathers, should be just large enough to give the breast a
spangled appearance, by allowing a little of the white beyond
each moon to show. The moons, if too large, give the
breast a mossed or black appearance, which is U defect.
The spangles on greater and lesser wing-eoverts form two
distinct bars across the wing, which is very requisite in a
well-marked bird. Care should be taken to avoid eleaf
white feathers in back and saddle, as they are very
liable to appear in light-colored birds.

Ifen. — The neck-hackle should be composed of clear,
»ilvery-white feathers, each plainly striped near the end
with greenish-black. The back, breast and body should
be clear white, each feather distinctly spangled with a
large, round and greenish-black moon, as large as possi-
ble without the spangles running together and giving a
mossy or black appearance in places.

■^e half-moon spangle should be avoided with much
care in all feathers except the wing-secondaries, where,
it is allowable in both sexes. The wing-coverts, greater
or lesser, should be clear, silvery-white, terminating in a

THE BOOK OF THE HAMBURGS. 3I

large, greenish-black, round spangle, and forming two
parallel bars, distinctly marked, across the wing. It is
difficult to find a perfectly spangled tail without some
black or smutty color in the main body of the feathers ;
this is not so persistent a defect in the hen as in the
cock, and can be bred out of both, if proper care is
taken. The feathers on the thighs should be as dis-
tinct as possible, care being taken to prevent a mossy
or laced appearance.

Nothing can be more beautiful than a finely-spangled
Silver Hamburg; and' when a perfect spangling is once
attained, it is • easily continued in the progeny. Laced
or half-moon feathers are a great eye-sore to the fan-
cier, and" are often very troublesome, although perhaps
not more so than the indistinct markings on the tail,
once so common, but which is now being replaced by
dear, well-spangled tails — another evidence of skillful
breeding.

Other Points. — The comb in Silver-Spangled Hamburgs
should resemble exactly that described in our section
on Black Hamburgs. The ear-lobe should also be the
same, but is more easily bred to perfection in the
Spangled than in the Black variety, being naturally
rather smaller and smoother ; but, on the other hand,
more liable to red edges. There is the same tendency
to white in the face in Silver-Spangled as in Black
Hamburgs, although in a lesser degree, and there surely
is no excuse for its cropping out here, if ordinary care
is taken to prevent it.

The carriage of Silver-Spangled Hamburgs is graceful
in the extreme arid constitutes one of their chief at-

32 THE BOOK OF THE HAMBURGS.

tractions ; indeed, we think they are among the most
stylish birds we have. The legs should be slender, neat
and clean, of medium length, and in color, blue or
slaty-blue. We have already described what constitutes
good symmetry in a Hamburg; let it suffice to say that
the Silver-Spangled are essentially Hamburg in this re-
spect.

The disqualifications to which this variety is liable
are absence of the wing-bars, markings wholly crescent-
shaped or of the half-moon character, solid black breasts,
laced feathers, squirrel tails, red ear-lobes, and the ab-
sence of spike in comb, cocks hen-feathered.

The beak should be horn-color, and the eyes a dark
hazel. Care should be taken to avoid a black fluff in
either sex, as it is an especial abomination to the intel-
ligent fancier.

Points in Sreeding Silver- Spangled Hamburgs. — We are
obliged to acknowledge that unless you have a thorough
knowledge of the strain you are breeding from, there is
considerable guess-work necessary in choosing a Silver-
Spangled Hamburg cock for breeding ; for the reason that;,
unlike most fowls, there are frequent cases where a finely-
marked cock will fail to throw a good percentage of
well-marked chicks in his progeny. So, if you fail to
procure a good breeder at first, you must try again. In
the first place, select a cock with good comb and
ear-lobes, as much spangling in back and saddle as pos-
sible, good wing-bars, and clear tail ; in fact, a good,
deep-colored show cock, and put him to the very best
hens you can get.

Care must be taken to avoid any grave faults on

THE BOOK OF THE HAMBURGS. ^^

either side, such as smudgy markings, poor ear-lobes, or
overhanging, coarse combs. Now see what you can do
with this mating. If you get a fair proportion of well-
marked chicks, stick to this pen as long as they will
breed, or the eggs are fertile, for it is not every lot
that breeds well together. If you find that you are not
getting a good proportion of fairly-marked birds, you
must change the cock, procuring one from another strain,
and try your luck with him, persevering until you get
what you desire. In all varieties of fowls there are some
strains that will produce better cockerels than pullets,
and vice versa, and Hamburgs are no exception to the
general rule. You may, therefore, find it to your ad-
vantage to breed from two different yards, provided yo~u
have sufficient room and the means of procuring the
proper birds. If a pen breeds excellent cockerels but poor
pullets, keep that pen for cockerel breeding, as it is far
better to breed good birds of one sex "than middling
birds of both sexes, even if you have but one pen.
When you have a good pen of cockerel getters, begin
to look about for a yard which will breed fine pullets.
A little patience and perseverance will be amply repaid
when at last you find yourself successful ; and when you
do get what you want, stick to it !

Our instructions for mating Silver-Spangled Hamburgs
are in toto as minute as ever have or can be given, for
the simple reason, as we have said, that your first mat-
ings (unless you know the strain well) must be greatly
influenced by chance.

We might add that whenever you select a cock for
breeding, choose one of as much health and vigor as

THE BOOK OF THE HAMBURGS. 35

you can find possessing the other requisite points, for
we believe that nothing contributes more to distinct
markings in chickens than parents that cap give them
vigorous constitutions and hardy characteristics.

GOLDEN-SPANGLED HAMBURGS.

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 ground-
work 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 va-
riety were called Golden Mooneys, and in color and
markings were very superior to the Golden Pheasants.
Mr. Feldon, 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 some--
thing 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 it was seen, 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-
feaithered cocks and red ear-lobes came to be considered

36 THE BOOK OF THE HAMBURGS.

great 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 Ham-
burgs 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, in-
stead 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 ei]L(iing 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, deep

THE BOOK OF THE HAMBURGS. 37

golden-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 coitimon 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 ob-
jectionable, 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 Ham-
burgs 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 edg-
ings 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 point

38 THE BOOK OF THE HAMBURGS.

which 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 in-
structions for mating this variety which are at all clear
or definite, or offer the slightest assistance to the breeder.
Even our distinguished English cotemporaries 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 care-
fully 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 more

THE BOOK OF THE HAMBURGS. 39

than 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.

With these matin gs you can hardly fail to breed a

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THE BOOK OF THE HAMBURGS. 4I

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 the strain has 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.

SILVER-PENCILED HAMBURGS.

We have already stated that the Penciled Hamburgs
were imported into England from Holland, where they
first attracted the attention of English fanciers, and al-
though 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 ex-
quisitely white and finely-flavored egg is proverbial, and
on their first introduction into England this quality pro-
cured for them the title of "Dutch everlasting layers."

THE BOOK OF THE HAMBURGS. 43-

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 most fin-
ished appearance 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 pencilirigs
being mossy or smutty.

They are a numerous and attractive class at our poul-
try 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 dis-
ease 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.

,\i , .v:A\fi!yy/!S!S7 n/t

THE BOOK OF THE HAMBURGS. 45

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 rais-
ing 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 plum-
age 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 the inner webs of the wing-coverts should be darkly
penciled. A fine black edging should be observed on
the wing-coverts, caused by the ends of the outer webs
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 pen-
ciled or gray. In the hen the neck-hackle should be

46 THE BOOK OF THE HAMBURGS.

pure 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 particular as straight across the feather as possible.
The finer this penciling and the 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 straight-
ness 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 pen-
ciling 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 almost

THE BOOK OF THE HAMBURGS. 47

impossible 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 difficiilt ■ 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 birds made for them,
so that they will breed easily themselves, had better let
them alone, for they should only belong to the intelli-
gent and hard-working fancier, who will find them very
pliable, and who can reap 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, and

48 THE BOOK OF THE HAMBURGS.

averages 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, supe-
rior 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 be-
fore, 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 dis-
parity 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.

THE BOOK OF THE HAMBURGS. 49

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 suf&cient. His tail should be black
throughout, the sickles black except the clear white edg-
ing ; 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 pro-
cured 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 only dark, 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

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spangling already referred to, are apt to have the broad
and coarse markings which we are tryfng 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 repro-
duce his own likeness in the cockerels.

GOLPEN-PENCILED HAMBURGS.

In point of markings, the Golden are fully as beauti-
ful 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 pro-
ductiveness they equal the Silvers, laying a small, white
and finely-flavored egg. The young chicks of both varie-
ties 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 lay-
ing, 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 the evenness of the ground-
color, which should be a rich golden -color throughout.
Some birds, otherwise good, are very faulty in this re-
spect, 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 ap-
pearance ; and, indeed, most birds fade in color from
the effects of the sun.

Some hens of a good rich color retain this much

52 THE BOOK OF THE HAMBURGS.

better than others, which is a great point in their favor.

In cocks the ^ame 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.
The American Standard of Excellence gives 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 sym-
metry, especially, they are fully their equal.

The points in breeding are exactly similar to those
explained in connection with the preceding variety, and

THE BOOK OF THE HAMBURGS. 5$

need 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.

WHITE HAMBURGS.

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 to-
gether, 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 a pure Hamburg, in every particular.
While they were a very pretty variety, they were looked
upon with considerable disfavor by the English, who dis-
couraged their breeding, and regarded them as an inno-
vation 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 promi-
nently 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. The only true White Hamburgs are those which
come from Silver- Spangled or Silver-Penciled Hamburgs,
in the manner we have described. Those with White Leg-
horn or White Dorking crosses are impositions, and should

THE BOOK OF THE HAMBURGS. 55

be avoided by the fancier, who will readily know them
by their clumsy symmetry, large size and coarse combs.

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 be true Hamburg in
symmetry, avoiding the I>eghom or Dorking build, and
they should be (and are) no larger than the other varie-
ties. 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 re-
semble that described under the heading of Black Ham-
burgs. They should have a small, round, white ear-lobe,
by no means pendent, and bright red face ; carriage up-
right, sprightly and graceful.

The I^g 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
be blue or white. 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 their Standard at least four times on legs of
White Hamburgs. It was originally decided by the Stand-
ard committee that a white leg was proper. It was after-
ward 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.

56 THE BOOK OF THE HAMBURGS.

says in a clever letter, which, however, betrays his cha-
grin at the vacillating decrees of the Standard committee :

"I have been so disgusted with the doings of the
Standard committee on the points of fowls that I have
determined never again to take any part in its discus-
sions, or show a bird in its exhibitions, although I still
keep and breed the White Hamburg with white 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,
true Hamburgs 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 under-
took to make a Standard of points for the various varie-
ties of fowls, some of the pretended ' professionals ' in-
troduced various innovations, and among them accorded
the blue leg and beak to the White Hamburg, which
was adopted. Consequently, at the next show at Buffalo,
my birds were ruled out under the new blue-leg regula-
tion. The Standard committee had a full meeting during
the show, and I went before them and showed the ab-
surdity of the new rule, and the committee decided to
reverse the late action and return the points ■ of white
legs to the White Hamburgs. It has since, however,
been changed several times."

THE BOOK OF THE HAMBURGS. 57

Mr. Allen seems to have no doubt but that the white
leg is entirely proper, and he shows himself to feel in-
jured by the constant changes made in the Standard ;
and indeed it has greatly injured the variety, simply be-
cause breeders never could tell how to breed their birds
so that they would not be disqualified at the next sea-
son's shows. That the point between the two colors is
a fine one is proved by the indecision of the Standard
committee.

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 are
pure Hamburgs in every respect. I have bred them my-
self from the Silver-Penciled Hamburgs, with blue legs,
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 the blue leg 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- unalterable Stand-
ard is made, the White Hamburgs will be creditied with
blue legs.

Points in Breeding. — The rule in mating White Ham-
burgs should be simply to procure the birds which pos-

58 THE BOOK OF THE HAMBURGS.

sess the 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.

CARE OF YOUNG CHICKS.

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 — -proper care, we mean. There
are three primary things to be guarded against in caring
for very young chickens :

1. Chilling.

2. Vermin.

3. Indigestible food.

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 ffiotherly love; But this care soon wearies
her, and in a few days she begins to neglect them,

THE BOOK OF THE HAMBURGS. 59

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 persever-
ing 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 rheuma-
tism 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 recommend cleanliness in 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 the food depends in a great measure the growth
and health of the chicks. Indigestible food avoid by all
means. By indigestible we mean sloppy and dirty food,
and that which is sour. The best feed at first is pure.

6o THE BOOK OF THE HAMBURGS.

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 to keep 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 that i:u)w is the time when these future
prize winners demand all the care which he can bestow
to keep them growing finely. 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 fo 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 and

THE BOOK OF THE HAMBURGS. 6l

half-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 judi-
ciously 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.

PREPARING HAMBURGS FOR EXHIBITION.

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 who mutilate and
torture their birds to bring them within the requirements
of the Standard, 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 prac-
tices 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 with

6% THE BOOK OF THE HAMBURGS.

just light enough to enable them to see to eat. We
recommend this for the follo\ying 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 expos-
ure to the weather, come out at the end of three weeks
with pure jnjllky-white ear-lobes throughout. During this
confinement the ear-lobes, should be washed each day
with sweet mUk, applied with a sponge.

2. This confinernent is of great value in prpmoting a
rich luster to the plumage, making each color stand out
distinctly, and giving the feathers that glossy appearance
so much desired. This njatter 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 the
greenish sheen, it ^will make them glisten in a manner to
delight your eyes.

The Whites, are much improved likewise by this con-

. THE BOOK OF THE HAMBURGS. 63

finement, 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 exhi-
bition. 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 (fark-
ened 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 ten-
dency to scaly legs should have them rubbed with Stod-
dard'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 whole-
some variety of food, wheat and buckwheat being the
staples. A little sunflower seed, fed at judicious inter-
vals 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.

64 THE BOOK OF THE HAMBURGS. .

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 pro-
cure the desired effect — which is, by the way, a remarka-
ble brightening of the comb, wattles and face, giving
theih a rich, healthy and bright appearance, and impart-
ing 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 re-
quire a certain amount of time to attend to these details
properly, but will you not feel amply repaid by behold-
ing the prize card on your coop, and having your
brother fanciers comment upon the fine condition of your
birds ?

HINTS TO JUDGES.

Very few of the leading and popular judges at our
exhibitions are Hamburg breeders, and realizing this, it
should not be difficult to imagine the chagrin and dis-
appointment of an experienced breeder 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-

THE BOOK OF THE HAMBURGS. 65

like alacrity, strongly savoring of ignorance to the close
observer, and appears thoroughly satisfied that he is "up
to snuflf," 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 is no breed so subject to the manipu-
-lations 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 atten-
tion in judging Hamburgs may be divided into four
divisions, namely: i, 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 be-
fore 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 intense

66 THE BOOK OF THE HAMBURGS.

suffering ensues, and Mr. Hewitt has drawn a most har-
rowing 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 dawn, 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 cajes
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
pratticfed 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 have -small and 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 the

THE BOOK OF THE HAMBURCS. 67

difference in the shade of the 'comb and face, although
sooietimes 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 American Standard,
but as we seldom find a two or three year old cock
without it, we think the Standard should not thus dis-
qualify old birds, but " cut severely as a defect." Cock-
erels 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, pendent ear-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 will

68 THE BOOK OF THE HAMBURGS.

be 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 refer-
ence " (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, ex-
tracts 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, how-

THE BOOK OF THE HAMBURGS. 69

ever, 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 detec-
tion almost impossible. These various frauds make the
task of a conscientious Hamburg judge one of unusual
anxiety and responsibility. We may be blamed for men-
tioning these vile practices, but we believe that any evil
that may arise from our furnishing hints to the unscru-
pulous 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 -undesirable Game
shape, and the equally improper Z'^r^/wg- mould in judg-
ing these birds. The Hamburg, symmetry is peculiar to

-JO THE BOOK OF THE HAMBURGS.

the 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 under-
stood 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 con-
dition a primary one. It means a fresh, well-kept con-
dition 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 of
aristocracy. 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 mus>ician
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 BOOK OF THE HAMBURGS. 71

The question is often asked by officers of agricultural
and horticultural fairs, as well as by those of poultry exhi-
bitions, if it is not possible to have awards made with-
out 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 scors 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 secur-
ing 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 trust verbum sapientibus omnes est.