. Wright's book of poultry, revised and edited in accordance with the latest poultry club standards. - allthe blacks are pullets, and the very light-coloured ones are cocks.* Select a goodshaped, fairly large, well and evenly markedcock, being sure that his colour is good andfree from all rustiness in back and wings, andfrom mousey colour in body. Put him to hensequally wefl bred, evenly marked, and ofspecially good colour, with dark necks, anddarker all over than the cock ; such mating willproduce the best birds, and give you moresatisfaction tlian breeding from a dark cockand lighter coloure
. Wright's book of poultry, revised and edited in accordance with the latest poultry club standards. - allthe blacks are pullets, and the very light-coloured ones are cocks.* Select a goodshaped, fairly large, well and evenly markedcock, being sure that his colour is good andfree from all rustiness in back and wings, andfrom mousey colour in body. Put him to hensequally wefl bred, evenly marked, and ofspecially good colour, with dark necks, anddarker all over than the cock ; such mating willproduce the best birds, and give you moresatisfaction tlian breeding from a dark cockand lighter coloured hens. A great evil, too,is breeding from either cocks or hens with whitein tail, especially in sickle feathers. I never * It is the same in Barred SILKIES. 491 would breed a cock with a lot of white in tail,though all his other qualities were nearly per-fect ; you simply cant get rid of white tailsif you once get them. There are, of course,a lot more things to avoid, such as wry tail,squirrel tail, etc. ; but as colour and markingare the two things most difficult to get, I dealmore with them here. We have a very good Club in Scotland,first formed in December, 1885. It holds itsannual show at different places throughout thecountry, where it offers good prizes. There hasbeen great improvement worked in the -ScotchGrey by the Club ; small markings and purecolour, viz. hard black and clean white, beingnow the accepted standard. This is hard tobreed, but still we are coming nearer the have still often a nasty brown on thesaddle, and a mousey colour over the back andwings ; but to have a good Scotch Grey wemust get rid of all rustiness. I should preferan opener marked bird, if clean in colour, thansome of our small marked
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Keywords: ., bookcentury1900, bookdecade1910, bookpublishe, booksubjectpoultry
