Perfect Chickens
(Page 3 of 6)
September/October 2007
Oscar H. Will III
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The Buff Catalana is not widely known in North America, but it has been popular in Spain and South America. Compared with other Mediterranean breeds, the Catalana comes pretty close to being a true dual-purpose chicken. Its feathers are also valued for decoration and fishing fly tying.
Although they are among the largest domestic chickens, Cochins are poor layers but excellent setters. Early American settlers valued these fowl for their uncanny good looks and their willingness to hatch eggs from virtually any other poultry breed or species. Cochins are well suited to confinement, but due to thick, fluffy feathering, egg fertility is often lacking.
The famed Indian Game bird, as the Cornish was once known, was bred for meat production in a self-sufficient and relatively hardy package. The birds have massive breasts and thighs that, when coupled with their short and closely held feathers, make them look somewhat prehistoric. This breed provided a large proportion of today’s meat breed genetics, but the birds look very little like their modern counterparts.
The Crevecoeur is especially notable because the combination of its fluffy crest, muffs and beard makes its head look a little like a pompom. It was developed in Normandy, likely before the 18th century. This unusual-looking breed exhibits little tendency to incubate eggs and benefits from confinement, especially in foul weather.
Sometimes considered to be America’s first poultry breed, the Dominique was developed in New England in the early 19th century. For many years, it wasn’t distinguished from the Barred Rock. Dominique hens are good brooders and excellent mothers. The breed is quite cold tolerant and makes a good choice for free-range management.
The Dorking is said to have been introduced to Britain during Roman occupation, but the breed underwent most of its development in England. In addition to striking plumage, this bird has remarkably short legs and five toes instead of four, the more prevalent among chickens. Although it is a good layer, the Dorking remains somewhat famous in England for its delicious meat.
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