The face is also subject to painting red when it has a tendency to white, and this is often discovered by the difference in the shade of the comb and face, although sometimes the similarity of color is so perfect as to defy detection. When we suspect painting, a gentle rubbing usually suffices to prove if our suspicions are correct. This white in the face is a direct disqualification in Black Hamburgs according to the American Standard, but as we seldom find a two or three year old cock without it, we think the Standard should not thus disqualify old birds, but “cut severely as a defect.” Cockerels with this white face should be thrown out without remorse.
Ear-lobes are often painted white, and sometimes quite cleverly, but this is usually so bungling an operation as to be readily detected, if you examine it carefully. Ear-lobes should be round and small. Cut large, irregularly-shaped, and above all, 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 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 reference” (as it were), and often figure in several different birds before they are worn out. As these well-marked sickles often grow on a bird with a poor comb, the owner usually selects his best marked bird otherwise, extracts the poor sickles, and inserts the good ones in their place. The fastening may get loose during the show, and then drop out, exposing the fraud at once. These false sickles, however, are usually dull in color, lacking the gloss of healthy feathers, and can be usually detected by a judge who has his wits about him and is on the alert. Still, they are sometimes so cleverly doctored as to defy discovery, unless subjected to such harsh treatment as few judges feel justified in using upon mere suspicion. A dark, glossy, sharply-edged tail on a cock with very slight wing-bars should always excite suspicion.
Another frequent practice is dyeing feathers. This is often detected by the absence of the glossy appearance seen on the remainder of the plumage. Frequently, however, off-colored feathers will be plucked out, skillfully colored and glossed, and successfully reinstated in their places, with little chance of their being discovered. In spangled and penciled birds, imperfect markings or blotches are often bleached out with acids, and proper markings given the feathers with grease-paints, which assimilate with the oily substance in the feather, and render detection almost impossible. These various frauds make the task of a conscientious Hamburg judge one of unusual anxiety and responsibility. We may be blamed for mentioning these vile practices, but we believe that any evil that may arise from our furnishing hints to the unscrupulous will be more than counterbalanced by putting judges on their guard who are much too apt to pass over these points rapidly and carelessly.
The third division treats of symmetry, and right here let us say that there is no point in judging Hamburgs so much neglected as this most important one. We were dismayed to hear a judge, who was examining birds recently, say: “You are pretty safe to cut a Hamburg one point for symmetry.” What did he mean? Simply, we suppose, that he knew so little about this quality that he resolved to cover his ignorance by refusing to admit any bird to be perfect in this respect. There are too many judges, alas, who agree with him, because they know not what symmetry means. We have described the symmetry of Hamburgs under the heading of the Black variety, and so need not repeat it. Only let us again warn judges to discriminate between the undesirable Game shape, and the equally improper Dorking mould in judging these birds. The Hamburg symmetry is peculiar to 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 understood by every judge, and severely cut if not correct.
Our last division refers to condition, and this, also, is of much importance in judging Hamburgs. It counts from five to ten points in making up a perfect bird, and we believe there is not one case out of ten where dark or dusty plumage, discolored comb or soiled legs are cut by the judge. Unless the bird has decided symptoms of roup, or other disease, it is simply passed over. A good judge invariably makes the point of condition a primary one. It means a fresh, well-kept condition of the comb and head, a fine, glossy plumage, upright and active appearance, and clean, shining legs.
There is an indescribable difference between a healthy, active, well-bred bird and one that, although it may be descended from pure stock, having correct markings and the like, yet lacks vivacity, spirit and a general air 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 musician by undergoing the necessary course of training. There is an inborn something that distinguishes one person from another and certain it is that ideas of form, grace and coloring, above the ordinary, are to be found in the composition of our best judges.
The question is often asked by officers of agricultural and horticultural fairs, as well as by those of poultry exhibitions, if it is not possible to have awards made without producing the hard feelings and unsatisfactory results generally following. And we answer, “No!”—as long as no more pains are taken in the selection of judges on the score of their particular fitness for the position they are called upon to fill. On their efficiency turn the questions of success, harmony, and the keeping and securing of the public confidence and patronage.