POULTRY LORE.

New Zealand Mail, Issue 934, 24 January 1890, Page 18

POULTRY LORE.

THE DORKING FOWLSB. HOB2IES, JK. Next to the Game fowl the Dorking is probably the oldest pure-bred _ variety, known to fanciers of to-day. Their origin is still shrouued in mystery ; the weight of evidence showing that they were introduced into England during the old Roman occupation of that country. From history we learn that they were then the favourite fowls for the table, winch position they have held ever since up to. the present day. The descriptions given of-them by the old writers differ materially in coloais ana markings from the breed as known now, being described as ‘red’with various markings, b-t all concur in naming the fifth toe, which is s ilt one of the distinguishing marks of the breed. They are large birds, attractive in appearance, showing to the most casual observer their aristocratic descent, and * lave a general ‘ pull-off your-coat-aud-rotl-upyour-sleeves ’ look of business and utility, lne.y have honestly earned and retained their position as the ‘ king ’ of table fowls ; then* n es h being very firm, fine-grained, tender, and oi delicious flavour. The carcase possesses a very large percentage of palatable flesh to total weight, the bone and offal being very small and light for so heavy a fowl; the meat on the breast and thighs is particularly heavy and plentiful. Thev have never been considered very prolific, though in late years certain strains have been produced which are excellent layers, their eggs being large, clear white in colour, and of fine flavour. This is only another instance in corroboration of the generally accepted fact of all_ breeds, that there is more in the strain than in the breed, as concerns the laying qualities. The general cbaracteristicts of all varieties or the Dorkings are a large but well-formed and not coarse head, rose comb in the whites, single in the silver grays, and either in the coloured ; neck so heavily feathered as to loolc rather short: abundant flowing hackle; body very long and deep, with a rectangular appearanee when viewed from the front; tail very large, with long flowing sickles ; thighs heavy and so thickly feathered as to show very little shanks; short, with good bone, but not excessively heavy, of a white or pinkish shade, and with a large fifth toe which turns upward with a slight curve and not resting on the ground in walking. The weight required in our shows are : cocks, seven-and-one-half to mae pounds; hens, six to seven-and-one-half pounds. English authorities give weights several pounds heavier for both sexes. At one time the chickens were considered tender and hard to raise, but that has largely been overcome by judicious mating and handling and on suitable ground. A light sandy sou is the best for Dorkings of any age. The clucks can probably be raised as successfully as most other breeds. They have never been held in as high favour in this country as in England, their reputation aa moderate layers probably being one reason why our fanciers have not taken them up and. pushed them to the front, but within the last two or. three years some of our most enterprising fanciers have. imported a good many from the best flocks in England, and they are gradually working their way into the esteem of the American public. We confidently expect to see them take the place they deserve to hold in the ranks of fowls, in a very few years. The rank and file of poultry raisers are paying more. attention to pure-bred stock in the poultry line, year by year, but they want to see usefulness m wnat they take hold of, as well as the pure blood, .Quid this they will find in the Dorkings.