Turkeys Breeds : White

Images:Here

 Lynn Magedson, Good Earth Organic Farm, 8629 FM 272, Celeste, Texas, 75423

 Original article Here

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Turkeys Breeds : Slate

The Slate turkey never attained any standing as a popular variety and is now practically extinct. The color should be an ashy blue, sometimes dotted with black. Its size should be the same as that of the Black Turkey.

Reference:

All Breeds of Poultry, Origin: History: Description, Mating and Characteristics, by Frank L. Platt. Published by AMERICAN POULTRY JOURNAL, Chicago, Illinois.

Photographs:

Mike Walters, Red Rose Hatchery, Rt. 3 Box 1409, Stilwell, OK. 74960 turkeylink@intellex.com 

 Original Article Here

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Turkeys Breeds : Royal Palm

Photographs:

Mike Walters, Red Rose Hatchery, Rt. 3 Box 1409, Stilwell, OK. 74960 turkeylink@intellex.com

 Original Article Here

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Turkeys Breeds : Narragansett

Images:

Mike Walters, Red Rose Hatchery, Rt. 3 Box 1409, Stilwell, OK. 74960 turkeylink@intellex.com

 Original Article Here

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Turkeys Breeds : Bronze

The Bronze turkey is named for its unusual color, a shimmering green-bronze which appears metallic in the sunlight. It is found in two types, the Broad-breasted which has commercial uses, and the Unimproved (or naturally-mating), for small-scale production. Both are rare in North America.

The North American turkey industry has built its current success on broad-breasted white turkeys. Broad-breasted turkeys (whether White or Bronze) require artificial insemination to reproduce, a result of the meaty breast which presents an obstacle for natural mating. In addition, processors have favored the white-feathered birds, whose pinfeathers are harder to detect after cleaning. This has left the Bronze in decline, even though many producers say this breed is calmer and easier to handle than the White. The Broad-breasted Bronze is now bred at only five or six hatcheries in the United States. It is sometimes crossed with the White turkey and also sold as a backyard hobby bird, but has an uncertain future.

The unimproved Bronze is rarer still, with only one hatchery breeding flock and a few scattered university flocks known. For information on purchasing unimproved Bronze turkeys, contact Wish Poultry, Box 362, Prairie City, OR 97869, telephone 541-820-3509. Other sources can be found in the ALBC Breeders Directory.

The turkey is native to North America and was domesticated by the Aztecs in Mexico 500 years ago. Turkeys were taken to Spain beginning in 1500 and rapidly became known across Europe. The Pilgrims and other settlers brought turkeys with them to New England where they were crossed with wild indigenous stocks. This hybrid type was itself taken back to England where a game keep named John Bull began to select for a broader breast. He emigrated to Canada and brought turkeys with him, selling them in North America as "broad-breasted" turkeys.

The unimproved Bronze is not the same breed as the wild turkey, though they able to interbreed, which is a cause for concern to some wildlife managers.

Status: RARE. Less than 300 breeding hens were found in the 1987 ALBC poultry survey, although there may be more if the exhibition turkeys are included.

Reference:

American Livestock Breeds Conservancy, PO Box 477, Pittsboro, NC

Photograph:

Jason Rekemeyer, Rekemeyer Fowl Farm, Maquoketa, IA

 Original Article Here

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Turkeys Breed : Bourbon

Images:

Mike Walters, Red Rose Hatchery, Rt. 3 Box 1409, Stilwell, OK. 74960 turkeylink@intellex.com

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Turkeys Breeds : Black

The Black turkey should have a lustrous greenish black plumage. It is not extensively bred in America, but in Europe is considered one of the finest turkeys for table qualities, and is bred with success in Eastern England and Normandy in France. The French Blacks are pure, rich black, while the Norfolk Blacks in England are dull black, with brown and even white tips showing. The French blacks are the hardiest. In middle Europe the Black turkeys are smaller in size. The desired weights for the variety in America are: Adult cock, 27 lbs.; yearling cock, 22 lbs.; cockerel, 18 lbs.; hen, 18 lbs.; pullet, 12 lbs.

 

Reference: 
 

Platt, Frank L. 1925. All Breeds of Poultry, Origin: History: Description, Mating and Characteristics. American Poultry Journal. Chicago.

Photographs:

  Mike Walters, Red Rose Hatchery, Rt. 3 Box 1409, Stilwell, OK. 74960 turkeylink@intellex.com

 Original Article Here

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Ducks Poultry Breeds : Runner

The Runner ducks are the Leghorns of the duck family. They are prolific layers. Three hundred egg Indian Runner ducks were described and illustrated in the poultry press of 1912 to 14, and preceded the future for 300 egg hens which came later. In England, duck egg laying contests are carried on.

There are three varieties of Indian Runners, the Fawn and White, the White, and the Penciled. The breed has a distinctive type, the long, flat, straight head and long, slender neck forming, in shape, and umbrella handle and stem; the back should be long, straight and carried upright, and with the body should take on almost horizontal bearing. The type should be clean cut, there being little indication of a keel. The entire bearing should be upright and racey.

As would be expected in an active, profile breed of this kind, the specimens should not have too much size. The desired weights are: Adult drake, 4 1/2 lbs.; adult duck, 4 lbs.; young drake, 4 lbs.; young duck, 3 1/2 lbs. This breed originated in India, was introduces into England as early perhaps as 1830, but was little known in the United States prior to 1900. The Indian Runner produces a small to medium size carcass, but one of good quality. The ducks are practically non-sitters and are popular because of their prolific egg production which rivals the 200 egg stains of chickens.

Reference: 
 

All Breeds of Poultry, Origin: History: Description, Mating and Characteristics, by Frank L. Platt. Published by AMERICAN POULTRY JOURNAL, Chicago, Illinois.

Original Article Here

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Ducks Poultry Breeds : Rouen

The Mallard duck is the ancestor of almost all domestic breeds of ducks and clearly that of the Rouen. Though marked with the same color pattern as Mallards, with drakes having green heads, white collars, claret breast and a blue patch on the wing, Rouens are even brighter in color and larger in size than Mallards. The Rouen was developed in France and was admitted to the American Standard in 1874. It is still considered the superior meat bird in Europe, where much more duck is consumed than in America. In the U.S., Rouens are raised primarily for the restaurant market. These ducks are excellent foragers, calm in disposition and unlikely to fly. Drakes mature at about 8 pounds and ducks at about 7 pounds. Laying rate varies; some strains average 100 eggs per year and other over 150.

Status: Watch. The Rouen is one of the more common non-commercial ducks in the U.S. Its market seems to be growing since it produced leaner meat than the Pekin, the standard commercial duck in the U.S. Exhibition Rouens do not have the production qualities that production types do.

 Reference: 
 

The American Livestock Breeds Conservancy, Box 477, Pittsboro, N.C. 27312
 

Photographs:

Watt Publishing, 122 S. Wesley Ave., Mt. Morris, IL 61054 USA

 Original Article Here

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Ducks Poultry Breeds : Pekin

The most popular market duck in America is the Pekin. It is bred in one variety, white; and a creamy white plumage and orange shanks and toes are desired. The bill should rich yellow in color, and black in the bill or bean is a serious defect. Pekin ducks should weigh not less than, adult drake, 9 lbs.; young drake, 8 lbs.; adult duck, 8 lbs.; young duck, 7 lbs. The correct shape is of a long, broad, deep and full breasted type, to carry an abundance of meat. The Pekin breed is of Chinese origin, a country in which duck raising is extensively followed, especially in some districts. The first Pekins were imported to the United States about 1873.
 

Reference: 
 

Platt, Frank L. 1925. All Breeds of Poultry, Origin: History: Description, Mating and Characteristics. American Poultry Journal. Chicago.

 Original Article Here

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Ducks Poultry Breeds : Pommeranian Duck

Origin: From various European countries. They were named after the main breeding area, Pommerania, and have been bred since 1920 in Switzerland.

Characteristics: The Pommeranian Duck has a weight of approx. 2.3 to 2.7 kg; the drakes reach on average 3 kg. They are tireless snail hunters and despite their size not plump. Besides a good laying ability, approx. 150 eggs (70g) per year, the young ducks are very secure in all weather and at eight to ten weeks ready for butchering. Even perennial ducks perform well and often reliably raise a brood before the beginning of moulting in summer.

Endangerment and Distribution: Despite these virtues, the pleasing appearance (green-glowing black or blue-gray with a white breast pinafore) and their trustful nature, there are only a few breeders in Switzerland and Germany who purposefully take on this breed.

Goal: To find additional breeders for this breed who have the will to contribute to the maintenance of the Pommeranian Duck for many years. The breeding goal is the maintenance of good management and the marking (of the goose). These present some challenges for the breeder.

 Reference: 
  Endangered Domestic Animal Breeds 1995, Pro Specie Rara, Engelgasse 12a, CH-9000 St. Gallen, Switzerland, Telefon 071/222 74 20, Fax 071/223 74 01. German Translation provided by John te Velde, Associate Professor of German, Oklahoma State University

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Ducks Poultry Breeds : Orpington

The Buff Orpington duck, sometimes called the Buff duck, is of English origin. The color should be buff or it is sometimes described as seal brown or rich fawn. These ducks should follow the Pekin in size and shape.

 Reference:  

All Breeds of Poultry, Origin: History: Description, Mating and Characteristics, by Frank L. Platt. Published by AMERICAN POULTRY JOURNAL, Chicago, Illinois.

 Original Article Here

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Ducks Poultry Breeds : Muscovy

Originating from Brazil, Muscovies are the only domestic ducks that is not derived from mallard stock. Wild muscovies coloration is black and white, but domestication has produced many different colors. These colors are; blue, blue and white, chocolate, chocolate and white, white, black, black and white, lavender, and calical. The males can grow to be quite large, weighing 10-15 lbs. Most of the females are 5-7 pounds but can reach up to 9 and sometimes 10 lbs. Their feet are equipt with strong sharp claws for grabbing tree branches and roosting. Muscovys are unique because of their bright red crest around their eyes and above the beak. They do not swim much because their oil glands are under developed compared to most ducks. Muscovy hens can set three times a year, and the egg clutches can vary from 8 to 21 eggs. The egg are incubated for 35 days.

Photographs:

Jan Townsend

Robert Hockey

 Original Article Here

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Ducks Poultry Breeds : Khaki Campbell

The Khaki Campbell was developed in England during the early 1900's by Adele Campbell. It was admitted to the American Standard in 1941. Though originally a cross ofIndian Runner, Mallard, and Rouen, Campbells exceed all of these and most chicken breeds in egg production, with some strains averaging 300 eggs per year. They do not require special care or artificial lighting to produce a large number of eggs, which are white and weight about 2.5 ounces (not much larger than a Leghorn egg). Thought not usually raised for meat, Khakis make high quality, lean roasters of 3-4 pounds; they average 4-5 pounds as adults. Campbells are extremely hardy, are excellent foragers, and are at home on land as well as in water. They eat large quantities of slugs, snails, insects, algae, and mosquitos from ponds, but do not require swimming water to stay healthy. The ducks are mainly khaki colored and the drakes have greenish-bronze heads with brown-bronze tails, backs, and necks. They have green bills.

 Status: Minor. Though still not common, the Khaki Campbell is thought to be growing in popularity as an egg-layer and backyard duck. Exhibition Khakis do not have the same characteristics as production types.
 

 Reference:

The American Livestock Breeds Conservancy, Box 477, Pittsboro, N.C. 27312

 Original Article Here

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Ducks Poultry Breeds : Crested

The Crested White ducks are probably of Pekin and Aylesbury breeding, the tuft of feathers on the head, which occasionally appears, having been recognized as a point of attraction, selected and bred for. The breed has not been extensively bred. The best specimens usually run about 1 lb lighter in weight than the best Pekin. In type they follow the Pekin.

 Reference:
 

All Breeds of Poultry, Origin: History: Description, Mating and Characteristics, by Frank L. Platt. Published by AMERICAN POULTRY JOURNAL, Chicago, Illinois.

 Original Article Here

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Ducks Poultry Breeds : Cayuga

The Black Cayuga is of American origin, and takes its name from Cayuag county, New York state. It carries the blood of the wild black duck, the Black East India, and probably some Rouen blood was introduced for the purpose of somewhat larger size. The Cayuga should be bred to the meat type. Desired weights are: Adult drake, 8 lbs.; adult duck, 7 lbs.; young duck, 6 lbs. Some Cayugas fail to attain these weights, and specimens of decidedly deficient size should not be bred.

 Reference:
 All Breeds of Poultry, Origin: History: Description, Mating and Characteristics, by Frank L. Platt. Published by AMERICAN POULTRY JOURNAL, Chicago, Illinois.

Images:

Steve Davis, Director of Marketing, Living History Farms

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poultry breed : White-Faced Black Spanish

Varieties: None.

 Standard Weight: Cock-8 pounds; hen-6-1/2 pounds; cockerel 6-1/2 pounds; pullet-5-1/2 pounds.

 Skin Color: White.

 Egg Shell Color: White.

 Use: An egg production type bird that has, in recent years, had very little selection for that purpose.

 Origin: Coming from Spain, it arrived in the U.S. via the Caribbean Islands. Spanish are the oldest breed of chickens existent in the U.S. today. At one time known as "The Fowls of Seville", they were very popular in the South during the Colonial period.

 Characteristics: The large area of snow white skin surrounding the face and wattles makes this breed unique. Actually this is an over developed earlobe. Its color offers a marked contrast with the black plumage and the red comb and wattles. They are considered non-broody and hold their feathers close to their body contours. Spanish are active and noisy. Many individuals are below recommended weight, and at this time, most of the population is highly inbred.

Reference:

 Chicken Breeds and Varieties (A2880), John L. Skinner, University of Wisconsin-Madison

Images:

Watt Publishing, 122 S. Wesley Ave., Mt. Morris, IL 61054 USA

 Original Article Here

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poultry breed : Wyandotte

Varieties:

White

Buff

Columbian

Golden Laced

Blue

Silver Laced

Silver-Penciled

Partridge

Black

Standard Weights: Cock-8-1/2 pounds, hen-6-1/2 pounds, cockerel-7-1/2 pounds, pullet-5-1/2 pounds.

Skin Color: Yellow.

Egg Shell Color: Brown.

Use: Meat or eggs.

Origin: America. The Silver Laced variety was developed in New York State and the others in the north and northeastern states in the latter part of the 19th century and early 20th century.

Characteristics: Wyandottes are a good, medium-weight fowl for small family flocks kept under rugged conditions. Their rose combs do not freeze as easily as single combs and the hens make good mothers. Their attractive "curvy" shape, generally good disposition and many attractive color patterns (varieties) make them a good choice for fanciers as well as farmers. Common faults include narrow backs, undersized individuals and relatively poor hatches. Also, it is not uncommon to see single combed offspring come from rose combed parents. These single combed descendents of Wyandottes should not be kept as breeders.

 Original Article Here

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poultry breed : The Swiss Hen

Origin: According to record the Swiss Imperial Hen was bred out of white Orpington and Wyandot hens in 1905. Albert Weiss from Amriswil was the actual founder of this breed. He was inspired by the German imperial hen breeding. In 1910 a Club was founded which worked out a standard in which the exterior, constitutional and performance features were established. Participation at fowl shows and club shows followed in the next ten years, including even a foreign exhibition in Den Haag. The many activities brought a lively growth in membership. In 1922 the name of the Swiss Hen was changed. Agricultural organizations and schools focused in the 1920s on the breeding and promotion of the Swiss Hen. They made attempts for improving fattening ability in order to develop a multi-use breed.

Characteristics of the Swiss Hen: Today the Swiss Hen is an elegant two-use hen with pronounced performance, mid-high positioning and horizontal posture. The comb shape is a so-called rose comb. The current breeding goal for the Swiss Hen is increasing resistance and growth rate, rapid feathering and an increase in winter egg laying activity.

Breeding Organization: The Swiss Fowl Breeders Alliance is responsible for changes in the standards today, and it carries out evaluation of animals at its exhibitions. Since 1991 the Pro Specie Rara has been assisting the Swiss Hen project with some breeding lines.

Reference:

Endangered Domestic Animal Breeds 1995, Proc Specie Rara, Engelgasse 12a, CH-9000 St. Gallen, Switzerland, Telefon 071/222 74 20, Fax 071/223 74 01. German Translation provided by John te Velde, Associate Professor of German, Oklahoma State University

 Original Article Here

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poultry breed : Sussex

Varieties:

Speckled

Red

Light 

Standard Weights: Cock-9 pounds; hen-7 pounds; cockerel-7-1/2 pounds; pullet-6 pounds.

Skin Color: White.

Egg Shell Color: Brown.

Use: A general purpose breed for producing meat and/or eggs. One of the best of the dual purpose chickens, a good all-around farm fowl.

Origin: Sussex originated in the county of Sussex, England where they were prized as a table fowl more than 100 years ago. They continue to be a popular fowl in Great Britain and the light variety has figured prominently in the development of many of their commercial strains. Sussex is one of the oldest breeds that is still with us today in fair numbers.

Characteristics: Sussex are alert, attractive and good foragers. They have rectangular bodies; the speckled variety is especially attractive with its multi-colored plumage. Sussex go broody and make good mothers. They combine both exhibition and utility virtues but are more popular in Canada, England and other parts of the world than in the U.S.

 
Reference:

 Chicken Breeds and Varieties (A2880), John L. Skinner, University of Wisconsin-Madison

 Photographs:

Rob Mongold, rmongold@ticmail.net

 Original Article Here

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poultry breed : Sumatra

Standard Weights: Cock-5 pounds; hen-4 pounds; cockerel-4 pounds; pullet-3-1/2 pounds.

 Skin Color: Yellow.

 Egg Shell Color: White or light tint.

 Use: Strictly an ornamental fowl.

 Origin: Sumatras come from the island of Sumatra from which they take their name.

 Characteristics: Sumatras are a distinctive fowl which look less like domestic poultry than other chickens. They have rather long tails carried low enough to appear drooping. They have multiple spurs on each leg, dark purple faces and a high degree of greenish luster on jet black plumage.

Reference:

Chicken Breeds and Varieties (A2880), John L. Skinner, University of Wisconsin-Madison 

Photographs:

Loren Hadley

 Original Article Here

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poultry breed : Sultan

Sultans come to us from Turkey. They are strictly an ornamental fowl of very distinctive appearance. They have a large crest, muffs and beard, together with profuse feathering of the feet and legs.

Content providers for this page include:

Chicken Breeds and Varieties (A2880), John L. Skinner, University of Wisconsin-Madison

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poultry breed : Styrian

The Styrian hen - Stajerka in Slovene, Altsteirer Huhn in German - is the native breed of hen in Slovene and Austrian Styria. It originates in the region between the rivers Mura and Sava in the Slovene part of Styria and in the southern part of Austrian Styria. In the past four varieties of color appeared: light brown, white, barred and partridge-colored. The last one is the most spread and preserved.

Description

Hens of this breed are early maturing, lively, solid and are quite good layers. Their meat is of good quality, the skin is white and eggs are of medium size. The chest length, width and depth ratio is 8:5:3. The chest line is well round off while the crammed belly stresses its strong figure. Feathers on the neck and on the tail are rich; the comb is straight. The back slightly inclines towards the end of the body and it seems wide if looked from the upside down.

Description of the cock

A grown-up cock weighs between 2.5 and 3.0 kg. It has a small, fine-shaped head and a short, strong beak of white or meat-like color (rimmed with horn-color). The red eyes give an impression of ardour. The comb is of medium size, simple, straight and it rises from the front to the back. It is precisely toothed. Behind the comb there is a tassel of thin tufts of feathers, sometimes it consists of only a few longer feathers. Ears are white and very small. Dewlaps are short to medium size and intensively red. The face should be red; if it is white it is considered a deficiency. The neck is medium long, straight, with rich feathers of brown-red color that become splendor black on the chest. The chest is well round off, wide, a bit embossed and deep. The body seems stocky due to the crammed belly and back. The back slightly inclines towards the tail, and it is long and wide. The cock's shoulders, the back and the saddle are dark red, while wings, that are close on the body, are black with brown external rim. The tail is cram and wide, upside turned, with nicely curved main and side feathers in the form of a sickle. The tail is high, not steep and it emerges from the body at a blunt angle. Main and side feathers of the tail are wide and round off at the end. They are black and splendor, with a metallic shine. Legs are narrow (thin), of medium size with thin bones, without feathers. Thighs are hardly seen. Legs are white, with some red places between toes. There are also red spots on the sides of the legs.

Description of the hen

A grown-up hen weighs between 2.0 and 2.5 kg. In the first year it lays about 245 eggs of ivory color. The average weight of hatching eggs is 55 g. The hen has a small head with small white ears and well round off, rich tassel which should not cover the eyes. The comb is upright, simple, not too large and it is wrinkled in front. It is a specific trait. The back is quite horizontal, the frame of the body is heavily built, the chest is deep and the belly is very much expressed. Legs are of medium length, white and covered with slightly brown scales. The tail is wide and vertically directed, it is opened and emerges from the body at a blunt angle. The hen is partridge-colored. A thin black pattern on the brown back and covering feathers can be noticed. Feathers do not shine. The chest is of salmon color, the belly is light while the down at the buttocks is grey. Origin and development

The Styrian hen is a native breed, although it may not originate there. Its characteristics suggest common ancestry with other Mediterranean breeds.

The Styrian hen was first mentioned in the 13th century. The breeders became interested in it in the second half of the 19th century when they started to breed it systematically. However, it could hardly compete with modern laying, meat, and dual purpose breeds. It survived mainly due to enthusiasts who were breeding it for domestic use. The hen was first described in 1894 by the first association of breeders in Graz. The special characteristics of the Slovene part of the development of the native Styrian hen were capons that represented an ethnographic background. Capons were castrated and fattened cocks of this breed and have been considered as a culinary speciality for centuries.

In 1897 a breeding center for the Styrian hen was founded in Celje by the Association for Care and Rearing, but it was later moved to Maribor. In 1898 Emanuel Martiny began to stimulate the selection of the Styrian hen in Graz. Armin Arbeiter, who organized the breeding in Celje, called it the "Celje Hen". In 1900 the Association for Care and Rearing of Animals was founded in Celje in order to preserve and improve the breed by selection.

In 1902 names "the Celje Hen" and "the Old Styrian Hen" were omitted and since then it has been called the Styrian Hen. The Styrian Agricultural Company organized the first symposium in which the merits of the Styrian hen were stressed. The basic description of the breed was formed.

The importance of the Styrian hen was especially stressed on the poultry congresses in 1907 in Vienna, in 1908 in Graz and in 1913 in Maribor. The promotion of the Styrian hen somehow died away during the first world war. After the war the breeding area of the Styrian hen was divided by the border. The residues of the Styrian hen were collected after the war and between the years 1920 and 1925 the association from Maribor organized an exhibition of the Styrian poultry. In 1932 there was an exhibition in Maribor, and in 1934 in Celje. In November 1930 a symposium (survey) took place in Celje in which the breed standard was defined. The second world war stopped the work on the Styrian breed. Only small numbers of animals were preserved. Between the years 1948 and 1959 the Selection Station at Loce near Poljcane re-introduced the breed but it was not economically viable. In 1970 it was continued by the Faculty of Agronomy in Ljubljana. Systematic work on the breed began in 1987. Since 1993 the Ministry of Agriculture Forestry and Nutrition has been supporting re-introduction of the breed.

Sources:
Dr. Antonija Holcman, University of Ljubljana, Biotechnical Faculty, Zootechnical Department, 1230 Domzale, Slovenia. E-mail: antonija.holcman@bfro.uni-lj.si

 Original Article Here

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poultry breed : Silver Montazah

An attempt was made to develop a variety of chickens, which could be utilized as a foundation stock for the process of establishing a hybrid for egg production. The Silver Montazah is the name given to the new variety which had been developed in the Montazah Poultry Research Farm from a cross between the Rhode Island Red and Dokki4, using systems of breeding coupled with selection. The new variety resembles the Light Sussex in plumage color. The silver Montazah was found to be superior to Dokki 4 with respect to average annual egg production and average egg weight. This variety of chickens could be more adapted to the unfavorable conditions imposed in the Egyptian farm.

Reference:

Taha.H.Mahmoud et al. Agric.Res.Rev.June, 1974:97-105. (submitted by Prof. Dr. Taha Hussein Mahmoud, Agriculture Research Center, Ministry of Agriculture, Cairo, Egypt)

 Original Article Here

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poultry breed : Silkie Bantam

Varieties:

Black

Blue

Partridge

Buff

White

Gray

all above varieties also are either bearded or non-bearded.

Origin: China, found there by Marco Polo in 1298.

 American Status: Ranks in first 15 breeds in popularity.

 The Silkie bantam is the only breed of bantams with black pigmented skin. The feathers are without the usual forms of webs, that is, there is a lack of adhesion of the barbs to one another which gives the appearance of down or silky hair, hence the name silken or Silkie. Another distinguishing feature is turquoise blue ear lobes.

 Shape of male

 Comb: Walnut -- set firmly and evenly on head, almost circular in shape, preferably broader than longer, with a number of small prominences over it, a slight indentation or furrow, transversely across the middle, rising at a point just forward of the nostrils and extending backwards to a point parallel with front of eyes.

 Crest: Medium size, soft and full, as upright as the comb will permit having a few silky feathers streaming gracefully backwards from lower and back part of crest.

 Beak: Short, broad at base, well curved.

 Face: Fine in texture, free from wrinkles or folds. Eyes: Large, bright, prominent.

 Wattles: Non-Bearded -- medium size, concave, nearly round, fine in texture, free from wrinkles or folds. Bearded -- very small, almost concealed by beard.

 Ear Lobes: Non-bearded -- small, oval, fine in texture, free from wrinkles or folds. Bearded -- very small, almost entirely concealed by muffs.

 Head: Small, short, carried so that a line drawn parallel with the tip of the tail will bisect the comb.

 Beard & Muffs: Bearded Varieties -- composed of feathers turned horizontally backwards, from both sides of the beak, from the center, vertically downwards, the whole forming a collar of three ovals in a triangular group, giving a muffed effect.

 Neck: Short, full, well proportioned, gracefully arched.

 Hackle: Abundant, flowing well down over back and shoulders.

 Back: Short, broad from shoulders to saddle, quite rounded its entire length, the whole forming a U-shaped curve from neck to tail.

 Saddle: Rising from back at base of cape, very broad and round, plumage profuse and long, lower saddle feathers flowing over tips of wings and mingling with fluff.

 Tail: Main Tail -- short, very shredded at ends, well spread at base, filled underneath with an abundance of soft feathers which are overlapped by converts and lesser sickles, the whole forming a duplex curve with back and saddle. Sickles, lesser sickles and converts -- abundant, soft, well curved, without hard quills, concealing main tail feathers.

 Wings: Medium size, closely folded, carried well back and nearly horizontal, well above lower thighs, ending short of stern. Shoulder & Fronts -- concealed by hackle and breast feathers. Bows and coverts -- very well rounded. Primaries -- medium length, well shredded, concealed by secondaries. Secondaries -- medium length, well shredded, tapering convexly to stern, tips concealed by saddle feathers.

 Breast: Carried well forward, extremely full, well rounded, great breadth and depth.

 Body and Stern: Body -- medium length, broad, deep, well rounded from breast to abdomen and tail, depending more on fullness or fluffiness and length of feather than on muscular development. Stern -- very full, soft and silky feathering.

 Legs and Toes: Legs -- short, stout, set well apart, straight when seen from front. Lower Thighs -- short, stout at top, tapering to hocks, abundantly feathered. Hocks -- covered with soft and silky feathers curving inwards about the hocks. Shanks -- rather short, stout in bone, well feathered on outer sides with silky plumage, the upper part growing out from under thigh plumage and continuing into foot feathering. Spurs -- medium size and length, set just above the fifth toe. Toes -- five, the three front straight, well and evenly spread; the hind toe double, the normal toe in natural position and the extra toe placed above, starting from close to the other toe, but well formed, longer than the other toes and turning upwards and backwards; the outer and middle toes well feathered.

 Appearance: Active, bold, silky and fluffy.

 Shape of female

 Comb: Walnut -- very small, well formed, set firmly and evenly on head, almost circular in shape, preferably broader than long, with a number of small prominences over it, a slight indentation or furrow, transversely across the middle, rising at a point just forward of the nostrils and extending backwards to a point parallel with the front of the eyes.

 Crest: Medium size, soft and full, compact, globular and well balanced.

 Beak: Short, broad at base, well curved.

 Face: Fine in texture, free from wrinkles or folds. Eyes: Large, bright, prominent.

 Wattles: Non-Bearded -- small, concave, forming a half circle, fine texture, free from wrinkles or folds. Bearded -- very small to non-existent, almost concealed by beard.

 Ear Lobes: Non-bearded --very small, oval, fine in texture, free from wrinkles or folds. Bearded -- very small, almost entirely concealed by muffs.

 Head: Small, short, carried so that a line drawn parallel with the tip of the tail will be beneath the wattles.

 Beard, Muffs, Neck and Hackle: Same as male.

 Back: Short, broad from shoulders to cushion, quite rounded its entire length, the whole forming a U-shaped curve from neck to tail.

 Cushion: Rising from back at base of cape, very broad and round; plumage, abundant.

 Tail: Main Tail -- short, very shredded at ends, well spread at base, filled underneath with an abundance of soft feathers which are overlapped by cushion and converts, the whole forming a duplex curve with back and cushion.

 Wings, Breast, Body and Stern: Same as male. Legs and Toes: Same as male except no spur.

 Appearance: Active, sedate, silky and fluffy.

Content:

AMERICAN SILKIE BANTAM CLUB
Valerie Hirvela, Secretary/Treasurer
6230 Virginia Lane
Seffner, Florida
United States 33584
email: vhirvela@tampabay.rr.com

 Original Article Here

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poultry breed : Rhode Island Red

Varieties:

Single Comb

Rose Comb

Standard Weights: Cock-8-1/2 pounds; hen-6-1/2 pounds; cockerel-7-1/2 pounds; pullet-5-1/2 pounds.

 Skin Color: Yellow.

 Egg Shell Color: Brown

 Use: A dual purpose medium heavy fowl; used more for egg production than meat production because of its dark colored pin feathers and its good rate of lay.

 Origin: Developed in the New England states of Massachusetts and Rhode Island, early flocks often had both single and rose combed individuals because of the influence of Malay blood. It was from the Malay that the Rhode Island Red got its deep color, strong constitution and relatively hard feathers.

Characteristics: Rhode Island Reds are a good choice for the small flock owner. Relatively hardy, they are probably the best egg layers of the dual purpose breeds. Reds handle marginal diets and poor housing conditions better than other breeds and still continue to produce eggs. They are one of the breeds where exhibition qualities and production ability can be successfully combined in a single strain. Some "Red" males may be quite aggressive. They have rectangular, relatively long bodies, typically dark red in color. Avoid using medium or brick red females for breeding because this is not in keeping with the characteristics of the breed. Also, don't breed from undersized individuals or birds with black in their body feathers (called "smutt"). Black in the main tail and wing feathers is normal, however. Most Reds show broodiness, but this characteristic has been partially eliminated in some of the best egg production strains. The Rose Comb variety tends to be smaller but should be the same size as the Single Combed variety. The red color fades after long exposure to the sun.

Reference:

Chicken Breeds and Varieties (A2880), John L. Skinner, University of Wisconsin-Madison

Images:

 Watt Publishing, 122 S. Wesley Ave., Mt. Morris, IL 61054 USA

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poultry breed : Red Cap

A rare member of the English class, these are characterized by having a large rose comb. They are one of the few breeds with red earlobes that lay white-shelled eggs.

Content:

Chicken Breeds and Varieties (A2880), John L. Skinner, University of Wisconsin-Madison

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poultry breed : Polish

Varieties:

White Crested Black

Non-Bearded Golden

Non-Bearded Silver

Non-Bearded White

Non-Bearded Buff Laced

Bearded Golden

Bearded Silver

Bearded White

Bearded Buff Laced

dard WeightsStan: Cock-6 pounds; hen-4-1/2 pounds; cockerel -5 pounds; pullet-4 pounds.

Skin Color: White.

Egg Shell Color: White.

Use: A strictly ornamental fowl.

Origin: Probably eastern Europe, although they are so old that their history has been obscured.

Characteristics: Polish are an unusual and beautiful breed. They have a crest (some also possess a beard and muffs), are small, tightly feathered birds, fairly active despite restricted vision due to their large "head gear." They need plenty of space to avoid damaging each other's crests by picking. Ice forming in their crests from drinking water can be a problem in cold weather. And sometimes their crests restrict vision and cause them to be easily frightened.

Content providers for this page include:

Dr. Joe Berry, Extension Poultry Specialist, Department of Animal Science, Oklahoma State University

Chicken Breeds and Varieties (A2880), John L. Skinner, University of Wisconsin-Madison

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poultry breed : Plymouth Rock

Varieties:

Barred

White

Buff

Partridge

Silver Penciled

Blue

Columbian 

Standard Weights: Cock-9-1/2 pounds; hen-7-1/2 pounds; cockerel-8 pounds; pullet-6 pounds.

Skin Color: Yellow.

Egg Shell Color: Brown.

Use: Meat and eggs.

Origin: Developed in America in the middle of the 19th century and was first exhibited as a breed in 1869. Several individuals claimed its invention, using crosses of Dominique, Java, Cochin, and perhaps Malay andDorking. The first Plymouth Rock was barred and other varieties developed later. The Breed became popular very rapidly, and in fact, until World War II, no breed was ever kept and bred as extensively as the Barred Plymouth Rock. Its popularity came from its qualities as an outstanding farm chicken: hardiness, docility, broodiness, and excellent production of both eggs and meat. Most of the other varieties were developed from crosses containing some of the same ancestral background as the barred variety. Early in its development, the name Plymouth Rock implied a barred bird, but as more varieties were developed, it became the designation for the breed. The Barred Plymouth Rock was one of the foundation breeds for the broiler industry in the 1920's, and the White Rock continues to be used as the female side of the commercial broiler cross.

Characteristics: Plymouth Rocks are a good general farm chicken. They are docile; normally will show broodiness; possess a long, broad back; a moderately deep, full breast and a single comb of moderate size. Some strains are good layers while others are bred principally for meat. They usually make good mothers. Their feathers are fairly loosely held but not so long as to easily tangle. Generally, Plymouth Rocks are not extremely aggressive, and tame quite easily. Some males and hens are big and active enough to be quite a problem if they become aggressive. Breeders should be aware of the standard weights and not select small or narrow birds for the breeding pen. Common faults include shallow breast, high tails, narrow bodies and small size.

Status: Watch. The Barred Plymouth Rock is still a popular farm chicken but, as a dual-purpose bird, is still far less common than its more specialized White Rock cousin. 

 Reference:

Chicken Breeds and Varieties (A2880), John L. Skinner, University of Wisconsin-Madison

The American Livestock Breeds Conservancy, Box 477, Pittsboro, N.C. 27312

 Original Article Here

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poultry breed : Orpington

Varieties:

Black

Blue

Buff

White

Standard Weights: Cock-10 pounds; hen-8 pounds; cockerel8-1/2 pounds; pullet-7 pounds.

Skin Color: White.

Egg Shell Color: Brown.

Use: A heavy dual purpose fowl for the production of both meat and eggs.

Origin: Orpingtons were developed in England at the town of Orpington in County Kent during the 1880s. They were brought to America in the 1890s and gained popularity very rapidly, based on their excellence as a meat bird. As the commercial broiler and roaster market developed, the Orpington lost out partly because of its white skin.

Characteristics: Orpingtons are heavily but loosely feathered, appearing massive. Their feathering allows them to endure cold temperatures better than some other breeds. They exist only in solid colors; are at home on free range or in relatively confined situations; and are docile. Hens exhibit broodiness and generally make good mothers. Chicks are not very aggressive and are often the underdogs when several breeds are brooded together. They are a good general use fowl.

Content:

Chicken Breeds and Varieties (A2880), John L. Skinner, University of Wisconsin-Madison

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poultry breed : Old English Game

Varieties:

Black Breasted Red

Brown Red

Golden Duckwing

Silver Duckwing

Red Pyle

White

Black

Spangled

Standard Weights: Cock-5 pounds; hen-4 pounds; cockerel4 pounds; pullet-3-1/2 pounds.

Skin Color: White.

Egg Shell Color: White or light tint.

Use: Old English Games are strictly an ornamental fowl.

Origin: Old English Games are the modern day descendants of the ancient fighting cocks. They are associated with England but their heritage is almost worldwide and they have changed little in shape or appearance in more than 1,000 years.

Characteristics: A small, tightly feathered bird, Old English Games are very hardy, extremely active and very noisy. Old English have figured in the development of many other breeds. The mature cocks should be dubbed (have the comb and wattles removed) with a characteristic cut. This is in keeping with their heritage. Old English hens usually show broodiness but are so small and aggressive as well as defensive that they are not always the best choice as mothers. Old English are capable of considerable flight and may revert to a feral (wild) state in some areas. They are the domestic breed most like the wild jungle fowl in appearance.

Content:

Chicken Breeds and Varieties (A2880), John L. Skinner, University of Wisconsin-Madison

 Original Article Here

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