The English Class includes the Orpingtons and the Dorkings. The Dorkings are one of the oldest breeds of fowl, and sufficiently identified by the presence of a fifth toe. There are three varieties—the White, the Silver-gray, and the Colored. The White Dorking has a rose comb; the Silver-gray has a single comb and silvery-gray plumage with black markings, the hen having a salmon-colored breast; the Colored Dorkings have sometimes single and sometimes rose combs, the plumage of the cock being black and straw-colored and that of the hen being black and gray with the breast salmon marked with black.
The Orpingtons are short legged, with close plumage. They are of large size, the hens being from seven to eight pounds and the cocks from nine to ten pounds. There are three varieties—the black, the buff, and the white. The black, except for shape, might be mistaken for a Minorca, but has red ear lobes and black shanks. The Orpingtons have the reputation of maturing early, some strains being known to lay when four months old.
The Dutch Class includes the Red-caps, the Campines, and the various varieties of the Hamburgs—of which there are six: the Golden Spangled, the Silver Spangled, the Golden Penciled, the Silver Penciled, the Black and the White. They are all good layers and non-setters, "but lay a small egg, white in color. They are readily recognized by their peculiar rose comb with its long, spikelike projection in the back, their red face, white ear lobes, and bluish legs. The prevailing color of the golden varieties is a reddish bay marked with black and of the silver varieties white marked with black. The cock usually has more dark markings than the hen.
The Red-caps are large fowl with a red and black plumage. The comb is similar to the Hamburg's but larger, and the ear lobes are red.
The Campines resemble the Hamburgs, but have a single comb.
The French Class includes the Houdans, the Crevecœurs, and the La Fleche. The Houdans are mottled black and white with pinkish white legs, with a fifth toe like the Dorkings, and are easily recognized by their peculiar crest.
The other breeds of fowl, like the crested Polish, Bantams, and game fowl, have less interest for the poultry raiser, though often seen in exhibitions and poultry shows.
To sum up, we may group all these breeds according to their value into (1) the egg breeds, including the Leghorn, Minorca, Spanish, and Red-cap; (2) the meat breeds, including the Brahmas, Cochins, and Langshans; (3) the general purpose breeds, including the Plymouth Rocks, Wyandottes, Rhode Island Reds, Dorkings, and Orpingtons; and (4) the fancy breeds, including the Polish, Bantams, Games, etc.
Definitions.
American Standard of Perfection, an illustrated volume published by the American Poultry Association, indicating the desirable points of each recognized breed of fowl.