. Wright's book of poultry, revised and edited in accordance with the latest poultry club standards. veloped these points, until one or twobreeders now express as their opinion andpractice that, so far as possible, stock shouldbe selected in which the body feathers possessonly about one-fourth of their length in solidwebbing, the remaining three-fourths beingloose fibrils or fluff. At all events they selectbirds in wliich that is the main character of the plumage, and by this course, and the re-jection of stiff quills, they have succeeded inbanishing vulturc-hocks, while yet retainingheavy foo
. Wright's book of poultry, revised and edited in accordance with the latest poultry club standards. veloped these points, until one or twobreeders now express as their opinion andpractice that, so far as possible, stock shouldbe selected in which the body feathers possessonly about one-fourth of their length in solidwebbing, the remaining three-fourths beingloose fibrils or fluff. At all events they selectbirds in wliich that is the main character of the plumage, and by this course, and the re-jection of stiff quills, they have succeeded inbanishing vulturc-hocks, while yet retainingheavy foot-feather, which is unquestionably avery great achievement in breeding. It is worthy of remark that years ago therewould appear now and then, in strains of BuffCochins, specimens in which all the feathersconsisted of loose fibrils, resembling thosefigured later in these pages, of the Silkyfowl. We have seen none now for many years,but they were mentioned as far back as 1853,and at one time were known as Emu orSilky Cochins, but were considered delicate,as well as difficult to keep in nice Jfv-i,? ? American Partridge Cochins. This entire silkiness of feather is theextreme limit, perhaps, of the kind of plumagewhich American breeders have sought todevelop to the extent above stated, with theresult of so much increasing the fluffinessand apparent bulk of their birds. We haveit on good authority from several sourcesthat the best specimens at the chief showsdo exceed considerably, in this fluffiness ofplumage, any English stock that has so farbeen imported. As regards colours, in America the taste isnow for rich golden buff in Buffs ; but inPartridges there is a considerable differencefrom English fashion. American Partridgesare often most beautifully pencilled, and showbeautiful Cochin development as described ^54 THE BOOK OF POULTRY. above. The pencilling extends all the waydown the feather, clean, clear, and distinct,and in this they are far ahead of the Englishvariety,
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