Standard-bred Orpingtons, black, buff and white, their practical qualities; the standard requirements; how to judge them; how to mate and breed for best results, with a chapter on new non-standard varieties . FIRST. 5EC°HD AND THIRD PRIZE ^0. ow&N HAX. viewing the economic qualities of Black Orpingtons, re-marks: The Black Orpington is a big, bulky fowl; hardy, butnot very rapid in growth, as it is somewhat heavy in carries a fair amount of flesh, which is greyish-white incolor, but is fine and delicate in skin. There is too muchflesh upon the legs to regar
Standard-bred Orpingtons, black, buff and white, their practical qualities; the standard requirements; how to judge them; how to mate and breed for best results, with a chapter on new non-standard varieties . FIRST. 5EC°HD AND THIRD PRIZE ^0. ow&N HAX. viewing the economic qualities of Black Orpingtons, re-marks: The Black Orpington is a big, bulky fowl; hardy, butnot very rapid in growth, as it is somewhat heavy in carries a fair amount of flesh, which is greyish-white incolor, but is fine and delicate in skin. There is too muchflesh upon the legs to regard it as a first-class table fowl,though that flesh is juicy and decidedly superior to whatis found upon more active fowls. The bird fattens fairlywell, but its grey flesh detracts from its appearance whendead. The breast meat is not very abundant, consideringthe size of body. The hens are good layers, especially inwinter, and the eggs are medium in size and in tint. Forgeneral purposes, and especially for birds which must bekept in confinement, in towns and manufacturing districts,its black plumage is a great recommendation. All varie-ties of Orpingtons are good sitters and mothers. The views of prominent American breeders of Black Orpingtons on breeding for exhibition and
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Keywords: ., bookauthorreliablepoultryjourna, bookcentury1900, bookdecade1910
