POULTRY NOTES.

Otago Witness, Issue 2427, 19 September 1900, Page 44

POULTRY NOTES.

By Teehor.

In this week's illustrations will lie found a photograph of a pen of white Leghorns, the property of Mr P. C. Sinclair, of Mosgiel. The hens are all first-prize winners, they having jtakeii 11 firsts, 2 seconds, and 1 third. One of the hens as a pullet in. 1?98 Avon first and fjjecial at Sydenham

and the same at Chri&tchurch, Timaru, and Ashburton, and a hen took first at Timaru and first at Taieri.

—Mr Sprosen has just made a valuable addition to his Minorca pens by the purchase of several pullets of excellent type from. Mr Rowan, of Mosgiel.

— In the course of a criticism of the judging by Mr W. Cook, the English poultrylireeder, of the poultry "at 'the "Victorian poultry and Kennel Club show, "Hotspur." of the Melbourne Leader, makes the following very sensible remarks respecting the quality of Aus-tialasian-bred poultry in comparison with English-bred. His remarks upon the imported judge question are also, I consider, good: "The most peculiar of all Mr Cook's decisions was his giving a Buff Orpington a first prize in the Wyandotte- section. Considering Mr Cook is the originator of the Orpington, this- award -came as a great shock to Victorian breeders, and this, as well as many of his other decisions, satisfied me that he should never 'don the ermine ' in a highela& = poultry show. In reviewing the show, I dealt fairly and squarely with the judgments, and in all cases showed how and where Mr Cook made many blunders, and our criticism v, as so conclusive and emphatic that the English judge had no loophole in which to offer any rejoinder. In bringing Mr Cook's judging before tke notice of our readers at this juncture, I do so from no motives of 'rubbing it in,' but to impress upon the exhibitors of feathered stock that we have in the. colonies Australian breeders and experts who are quite capable of adjudicating at the premier colonial shows. We are opt to run away with the idea that every poultry-breeder who comes from England is a 'know all,' and the ?3me applies to the doqsy world, but the costly experiences of the pabt should surely convince us that we are just ao conversant "with the standards of excellence as our friends in the United Kingdom. The poultiy fancy in Australia is not in its infancy. We have' for many years imported, the pick of Crystal Palace, Birmingham, and Liverpool winners, arid wo f-hould now be ' making a raid on the English «how s with colonial-bred block. In this direr-tion I have to compliment our Now Zealand friend, Mr F. Rogen, who has recently forwarded teyeral LangFlian? to compute at coming English shows. These bircU were bred in Maoriland, and should give a good account of themselves. "During the couive of the late Melbourns show Mr Cuok informed the writer that in Home vp.ri«Mics English breeders wuio behind us, and if this is so we shall yet find a good market lor our finest specimens in the feathered tribe just as we have done with our Carbines in the equine world. We have an advantage of Great Britain in the matter of climate for breeding poultry, for Australia is an ideal poultry-raising country, and it only requires brains put into the study of mating the stud stock to produce birds equal ro those which win at the leading shows in England.'' —Mr G-. Bradshaw, the New South Wales C4overiKnen-t expert, writing on the Dorking, say.*: "Of the many and varied breeds of poultry, new and old, the Dorking stands out as eminently an English fowl, and has for many years been the basis of the best- table "poultry for -.the Lcntfon markets. Whenever English table poultry is spoken of, Surrey and Sussex fowls are always introduced, and it is in conjunction with the Dorking that the qualities of these are so much appreciated. Dorkings are bred in four colours — viz., darks,, silver greys, whites, and cuckoo ; the latter colour is unknown in Australia. Whites were for a number of years bred, but have of la*e disappeared. The silver and darks are of much the greater size ; and whatever the coirectness of the charge against poultry fanciers for spoiling some breeds, little can be brought against them in respect to Dorking.-=. Mr Tegetrneier — whom I have referred to as an opponent of poultry exhibitions as at prepent conducted, for outward appeal ance only — admits that fanciers ha\o much increased the Dorking's size, but asserts tts a set-off that it has been at the expense of fine bone and loss of flesh qualits'."* He maintains that coarse bone, particularly on the shank, is not consistent with the best flesh. One most essential point in all Dorkings, whether for show pen or table, is white feet and legs; while another for the show pen is the -fifth toe as a distinguishing trait of the breed. Dorkings are much given to an ailment known as buinblefoot, while others consider the affection a consequence of the heavy weights of the breed. Dorkings have large, square, deep bodies, deep breasts, with short legs and feet, a conformation in every way sauted for carrying a large amount of flesh. Although many first-class specimensof this breed have been imported to this colony, they have not flourished, one prominent breeder's success notwithstanding. There has always been much difficulty in rearing the chickens, but once over six; weeks they seem as hardy- as any other breed. Dorkings are understood to do be&t on a dry soil; but it is a well-known fact that both the Irish and Scotch exhibitors of this breed have for many years beaten the English breeders at the beEt old country shows, ond we know that neither country is of the driest. Dorkings require fresh blood introduced oftener than other breeds, the neglect of this being that the birds get smaller and' more! delicate each year. This, a.s the majority of the colonial birds are more or less related, probably accounts for the difficulty in bringing them up. As steady sitters and good mothers, Dorkings are of surpassing excellence; and for table u<-o they are unquestionably superior to all other breeds, for although they may not excel the game in delicacy, they surpass them in the quality of the meat, and that, too, of beautiful whiteness and richness of flavour. The qualities of Dorking generally may be stated to constitute it a flesh-producing rather than an egg manufacturing fowl. As it is most difficult to get all the qualities in one variety, the Dorking's weak laying point can be readily \mderstood, consequently, to use this breed to the very best purpose we must have recourse to crossing, for which it is with serv'eral other birds well suited. Dorking cocks mated with Brahma hens produce birds very uniform and of handsome appearance j they grow quickly, feather easily and early, make big table fowls for the local markets at, say, six months old, and are credited with being good layers all the year round. Dorkings cross well with numerous other varieties, but the breed itself being so few in number, breeders who can produce them in quantities should find a ready demand for pure stock for years to come, which will pay them much better than breeding for market.' 1 — It is stated that at the lecent invasion of Paris by a large body of excursionists, the cafe where the tourists breakfasted was called upon to supply 1200 eggs at once. The cook j got over the. difficulty by providing- four large wicker baskets, into each of which 300 eggs •were placed. The baskets were then carefully lowered into huge cauldrons of boiling water for three minutes, and the eggs were served all net. As. Frenchmen are not ac- 5

customed to eat boiled eggs as we are, this was justly considered something of a feafc in egg-boiling.