British Poultry Standards

Seventh Edition

British Poultry Standards

Complete specifications and judging points of all standardised breeds and varieties of poultry as compiled by the specialist affiliated Breed Clubs and recognised by the Poultry Club of Great Britain

Seventh Edition

Co-edited by J. Ian H. Allonby Trustee, Standards Lead Poultry Club of Great Britain

Philippe B. Wilson MChem(Hons) PhD MRSC MRSB FLS FHEA Trustee, Chairman Poultry & Eggs Committee Poultry Club of Great Britain

The Poultry Club OF GREAT BRITAIN This edition first published 2019  2019 Poultry Club of Great Britain Edition History [John Wiley and Sons 6e, 2009] All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or trans­ mitted, in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, except as permitted by law. Advice on how to obtain permission to reuse material from this title is availa­ ble at http://www.wiley.com/go/permissions. The right of J. Ian H. Allonby and Philippe B. Wilson to be identified as the authors of this work has been asserted in accordance with law. Registered Office(s) John Wiley & Sons, Inc., 111 River Street, Hoboken, NJ 07030, USA John Wiley & Sons Ltd., The Atrium, Southern Gate, Chichester, West Sussex, PO19 8SQ, UK. Editorial Office 9600 Garsington Road, Oxford, OX4 2DQ, UK For details of our global editorial offices, customer services, and more information about Wiley products visit us at www.wiley.com. Wiley also publishes its books in a variety of electronic formats and by print-on-demand. Some content that appears in standard print versions of this book may not be available in other formats. Limit of Liability/Disclaimer of Warranty The contents of this work are intended to further general scientific research, understanding, and discus­ sion only and are not intended and should not be relied upon as recommending or promoting scientific method, diagnosis, or treatment by physicians for any particular patient. In view of ongoing research, equipment modifications, changes in governmental regulations, and the constant flow of information relating to the use of medicines, equipment, and devices, the reader is urged to review and evaluate the information provided in the package insert or instructions for each medicine, equipment, or device for, among other things, any changes in the instructions or indication of usage and for added warnings and precautions. While the publisher and authors have used their best efforts in preparing this work, they make no representations or warranties with respect to the accuracy or completeness of the contents of this work and specifically disclaim all warranties, including without limitation any implied warranties of mer­ chantability or fitness for a particular purpose. No warranty may be created or extended by sales repre­ sentatives, written sales materials or promotional statements for this work. The fact that an organization, website, or product is referred to in this work as a citation and/or potential source of further information does not mean that the publisher and authors endorse the information or services the organization, web- site, or product may provide or recommendations it may make. This work is sold with the understanding that the publisher is not engaged in rendering professional services. The advice and strategies contained herein may not be suitable for your situation. You should consult with a specialist where appropriate. Further, readers should be aware that websites listed in this work may have changed or disappeared between when this work was written and when it is read. Neither the publisher nor authors shall be liable for any loss of profit or any other commercial damages, including but not limited to special, incidental, consequential, or other damages. Library of Congress Cataloging-in-Publication Data Names: Allonby, J. Ian H., editor. | Wilson, Philippe B., editor. Title: British poultry standards : complete specifications and judging points of all standardized breeds and varieties of poultry as compiled by the specialist affiliated breed clubs and recognized by the Poultry Club of Great Britain / co-edited by J. Ian H. Allonby, Philippe B. Wilson. Description: Seventh edition. | Chichester, UK ; Hoboken, NJ : John Wiley & Sons, 2018. | Identifiers: LCCN 2018023892 (print) | LCCN 2018035716 (ebook) | ISBN 9781119509172 (Adobe PDF) | ISBN 9781119509196 (ePub) | ISBN 9781119509141 (hardcover) Subjects: LCSH: Poultry–Judging. | Poultry breeds. | Poultry–Standards. Classification: LCC SF485 (ebook) | LCC SF485 .B75 2018 (print) | DDC 636.5/1–dc23 LC record available at https://lccn.loc.gov/2018023892 Cover image:  The Poultry Club of Great Britain Cover design by Wiley Set in 9.5/11 pt SabonLTStd-Roman by Thomson Digital, Noida, India

10987 65 43 21 Contents

Acknowledgements ix Introduction 1

Standard feather markings 4 Chief points of the fowl 13 Complete classification of pure breed poultry 21 Defects and deformities 25

Large fowl and bantams 31 Ancona 31 Andalusian 34 Appenzeller 36 Araucana 41 Rumpless Araucana 45 Asil 48 Australorp 50 Autosexing breeds 53 Brockbar 54 Brussbar 55 Cambar 57 Dorbar 59 Legbar 60 Rhodebar 63 Welbar 65 Wybar 68 Ayam Cemani 71 Barnevelder 72 Belgian Bearded bantams 75 Barbu d’Anvers 75 Barbu d’Uccle 77 Barbu de Watermael 78 Barbu d’Everberg (Rumpless d’Uccle) 80 Barbu du Grubbe (Rumpless d’Anvers) 81 Barbu de Boitsfort (Rumpless de Watermael) 81 Booted bantam 87 Rumpless Booted Bantam 92 Brabanter 93 Brahma 95 Brakel 100 vi Contents

Breda 102 Bresse-Gauloise 104 Burmese 106 Campine 108 Cochin 111 Crèvecoeur 114 Croad Langshan 115 Dandarawi 118 Derbyshire Redcap 120 Dominique 121 Dorking 124 Dutch bantam 128 British Faverolles 133 Fayoumi 137 Friesian 139 Frizzle 143 German Langshan 145 Groninger 149 Hamburgh 152 Houdan 155 Indian Game 158 Ixworth 162 Japanese bantam 164 Jersey Giant 169 Ko Shamo 171 Kraienköppe 173 Kulang 177 La Flèche 179 Lakenvelder 181 Leghorn 183 Lincolnshire Buff 188 Malay 191 Marans 194 Marsh Daisy 198 Minorca 201 Modern Game 204 Modern Langshan 209 Nankin bantam 212 Nankin Shamo 214 New Hampshire Red 215 Norfolk Grey 218 North Holland Blue 220 Ohiki 222 Carlisle Old English Game 223 Oxford Old English Game 230 Old English Game bantam 236 Old English Pheasant Fowl 242 Orloff 244 Orpington 247 Pekin bantam 251 Plymouth Rock 255 Poland 261 Rhode Island Red 265 Contents vii

Rosecomb bantam 269 Rumpless Game 272 Satsumadori 274 Scots Dumpy 277 Scots Grey 280 Sebright 282 Serama 285 Shamo 288 Sicilian Buttercup 290 Silkie 293 Spanish 296 Suffolk Chequer 298 Sulmtaler 300 Sultan 303 Sumatra 305 Sussex 307 Taiwan 311 Thai Game 312 Thüringian 313 Transylvanian Naked Neck 317 Tuzo 318 Vorwerk 320 Welsummer 323 Wyandotte 327 Yakido 336 Yamato Gunkei 337 Yokohama 339 Long-tailed breeds standardised in Japan 343

Turkeys 345 General Standard: Heavy Breeds 345 General Standard: Light Breeds 345 Judging – Scale of Points for All Colours 346 Serious Defects 346 Disqualifications 346 Turkey Eggs 346 Blue 347 Bourbon Red 348 Bronze 349 Buff 352 Crimson Dawn/Black-Winged Bronze 353 Crollwitzer (Pied) 353 Harvey Speckled 354 Narragansett 355 Nebraskan 357 Norfolk Black 358 Slate 359 White 361 Other Varieties 361

Waterfowl 363 Geese 363 African 364 viii Contents

American Buff 366 Brecon Buff 368 Buff Back (Saddleback) 369 Chinese 371 Czech 373 Embden 375 Franconian 376 Grey Back 378 Pilgrim 379 Pomeranian 381 Roman 383 Sebastopol 384 Shetland 386 Skåne´ 388 Steinbacher 390 Toulouse 392 West of England 394

Ducks 397 Abacot Ranger 398 Aylesbury 401 Bali 403 Black East Indian 405 Blue Swedish 407 Call 409 Campbell 435 Cayuga 439 Crested 441 Crested Miniature 443 Hook Bill 444 Indian Runner 447 Magpie 461 Muscovy 463 Orpington 467 Pekin 469 Rouen 472 Rouen Clair 475 Saxony 477 Silver Appleyard 480 Silver Appleyard Miniature 483 Silver Bantam 484 Welsh Harlequin 486 Other breeds 489

Standard for utility 491 Standard for eggs 493 Glossary 499 Acknowledgements

The Editors and the Poultry Club of Great Britain (PCGB) wish to acknowledge the Breed Clubs for their cooperation in compiling this new edition. Additionally, the PCGB thanks Jed Dwight, Rupert Stephenson, Tim Daniels, Joshua Kittle, Christopher Parker, Victoria Roberts, Michael Corrigan, Graham Hicks, John Tarren, David Scrivener, Alan Davies, Malcom Thompson, Geoff Parker, the Breed Clubs and Arnaud Asselin for providing illustrations and photographs. Illustrations of Dominique are from the American Standard of Perfection 1974.

Introduction

Standards for pure breeds of poultry owe their origin to the popularity of exhibition and the need for a benchmark by which they could be judged fairly; individual exhibits of a breed needed to be judged against each other. There was a call, therefore, for uniformity of type (encompassing body, shape, and carriage) together with a breed’s colouration while taking into account egg production and table values in those classified as Utility. Apart from these attributes, Standards needed to embody the ideal characteristics which defined not only each individual breed to make them distinctive from others but also the specific colours and markings of particular varieties within a breed. Standards needed to be formulated to serve as a guide for breeders, exhibitors, and judges alike. It was as long ago as 1865 that the Poultry Club authorised the publication of the first Standard of Excellence in Exhibition Poultry, edited by W.B. Tegetmeier and published by Groombridge & Sons. This was the first book of its kind in the world. Two years later, in 1867, it was adopted by the American Poultry Society and published in the United States by A.M. Halsted, complete with alterations and additions to suit the fancy in America. The original Poultry Club lasted just three years before being disbanded with the second, and current, Poultry Club of Great Britain being founded in 1877. During the intervening period, W.B. Tegetmeier’s The Poultry Book was published in 1867, followed by a new edition in 1873. This book contained not only the original British ‘Standards of Excellence’ but outlined comparisons with those of America – notably that the original ‘Scale of Points’ for each exhibit was 15 in Britain while being 100 across the Atlantic. It was Lewis Wright who next published Standards for exhibition poultry in his 1873 work The Illustrated Book of Poultry, making every attempt to achieve uniformity in the way the Standards were set out. Each bird was considered perfect to begin with and allocated 100 ‘Points of Merit’, from which various points for ‘Defects to be Deducted’ were to be subtracted. The defects and points varied from breed to breed. Clearly, after this, it must have been realised that 15 points were inadequate when grading exhibits and, in Britain too, the ‘Scale of Points’ in each breed Standard was to total 100 from then on. A Scale of Points for each breed is important. While judges in Britain may not necessarily award a percentage mark when awarding prizes, it is a breed’s ‘Scale of Points’ which highlights, at a glance, the features which are regarded as significantly important for that particular breed. This may or may not be so apparent in the actual wording of the Standards as the following examples reveal: ‘Colour’ in Andalusians accounting for 50 points, 60 in a Hamburgh, but just 9 in Old English Game Bantams, while a Norfolk Black Turkey’s ‘Head’ is considered to be worth 20 points in comparison with a lowly 5 for this feature in a Sebastopol Goose where ‘Conditioning & Feathering’ attract 40 points. Scales of Points can be useful, too, when comparisons between different breeds and species are made to arrive at the award of Show Champion. After the second Poultry Club was founded in 1877, its initial series of Standards Books for Poultry was initiated. The first edition of Poultry Club Standards, edited by Alexander Comyns, was published by the Poultry Club in 1886 with subsequent editions of 1901

British Poultry Standards, Seventh Edition. Edited by J. Ian H. Allonby and Philippe B. Wilson. © 2019 Poultry Club of Great Britain. Published 2019 by John Wiley & Sons Ltd. 2 Introduction edited by T. Threlford, published by Casell & Company; 1905 edited by Lewis Wright, also published by Casell & Company; 1910, 1922, and the sixth in 1923, all edited by William W. Broomhead; then the seventh in 1926, with the last of the first series, the eighth, published in 1930. Following the Second World War, Poultry World took over as publisher and here the modern-day series of editions began. The first edition was published in 1954; the second in 1960; the third in 1971, edited by C.G. May; the fourth in 1982, edited by David Hawksworth; and then the fifth in 1997 and sixth in 2008 were both edited by Victoria Roberts. Publishers changed during the series to Butterworths, to Blackwell, and to John Wiley & Sons, which acquired Blackwell Publishing in 2007 to become Wiley Blackwell. Right from the very beginning, therefore, the Poultry Club has remained guardian of the Standards without necessarily being the body responsible for framing them. This task is normally undertaken by the specialist Breed Club or by the originator of a new breed or variety. So seriously, however, is this guardianship imposed, and accepted by the clubs, that until a new variety is admitted to Standard it remains unrecognised by show authorities whose events are staged under the rules of the Poultry Club of Great Britain. Current procedures for the admittance of a new breed or variety of an existing breed to Standard are comprehensive. A Provisional Standard must first be submitted to the relevant Breed Club not only for its recommendation but also for postal ballot approval by its members. Once this is received, the proposed Standard with particulars of origin and breeding together with a list of breeders and the ballot papers must then be submitted for full standardisation by the Poultry Club. This is when further criteria, including a signed declaration, have to be met – the breed or variety has to satisfy Council as to its purity and whether it breeds true to type and colour; specimens of the proposed breed or variety need to have been exhibited in non-Standard classes; three rung generations of the new breed or colour should be available for inspection by the Poultry Club; a new breed has to possess distinctive characteristics and a new colour variety has to conform to the character of the breed concerned. The only exception to these procedures is when a recognised breed is imported from another country in which it has already been accepted to Standard. Since the middle of the last century the introduction of hybrid strains of layers and broilers has meant that, commercially, pure breeds of poultry have been kept less and less. However, the fact that these hybrids owe their origin to Standard pure bred poultry is appreciated. The Poultry Club not only represents our hobby with the Department for Environment, Food, and Rural Affairs (DEFRA) but as custodian of British Poultry Standards is involved with the preservation of these traditional breeds, especially those that have originated in Britain. The significance of the pool of genetic resources retained in the pure breeds is recognised as important should hybrid strains need to be remade due to disease. To safeguard publication interests the Poultry Club has agreed not to accept or authorise publication of any alterations to existing Standards for a period of two years from the issue of this edition. The Poultry Club, through its affiliated Breed Clubs, maintains the strictest watch on these Standards of Excellence. It will not allow alterations or amendments until its governing Council has made a thorough examination of all the circumstances. Once established, whole-scale alterations to existing Standards due to fashion should not happen. They should not stray too far from the original. In this way the Poultry Club can be truly said to be the guardian of the Standards and so plays its part in ensuring that our pure breeds of poultry will be part of the heritage we pass on to future generations. Indeed, with recent advances in the science of agricultural feeds, some breeds may be increasing in size. This is less an issue for large fowl examples; however, in order to maintain the dichotomy between the two sizes of most breeds, it is important for breeders and ourselves as the guardians of the Standards to maintain a watchful eye on size deterioration. Furthermore, greater numbers of breeds are seeing decreases in the size Introduction 3 differences between their bantam and large fowl equivalents – a worrying factor when assessing Standards with strictly stipulated weights. The Standards established within this and earlier editions provide distinct judging points to guide and inform the judge, exhibitor, and breeder. Although strictly defined, each Standard can be used as a guide to establish the viability of stock and provides the blueprint for judges to carry out their duties at shows. This edition has been thoroughly revised and edited, with numerous changes to breed pictures and profiles providing a well-defined update for contemporary breeding, judging, and exhibiting. It is also intended for use as a manual to aid in the instruction and identification of breeds for the novice through to the veterinary surgeon.

J. Ian H. Allonby and Philippe B. Wilson Standard feather markings

Plate 1 1 Hackle feather conforming to Standard as 5A Faulty speckled Sussex hackle feather show­ applying to brown Leghorn and other males of ing almost complete lack of black striping, varying black-red colouring. Note the absence of shafti­ ground colour in the border, and indistinct white ness, black fringing, and tipping. The actual tipping. colour of the outer border varies in different 6 Neck hackle conforming to a Standard Anda­ breeds between dark orange and pale lemon. lusian male. The so-called Andalusian blue is a In such breeds the saddle hackle should conform diffusion of black and white, and in male hackles closely to the neck hackle. a dark border or lacing surrounds the slate-blue 1A Faulty hackle in the same breeds. There is feather. Undercolour is sound and even. considerable shaftiness, the striping runs 6A Faulty hackle from same breed. The colour through, and the feather is tipped with black. generally is blotchy and lacing is indefinite. Striping is also indefinite and fouled with red. 7 Standard neck hackle of a Rhode Island Red 2 Hackle feather conforming to Standard from male. No attempt has been made to show the the partridge Wyandotte male. There is no shafti­ ultra-dark red usually seen in show specimens, ness and the striping is very solid and distinct. In but the colour seen here conforms with Standard partridge Wyandottes lemon-coloured hackles and should be agreeable for exhibition. Note the are a desirable exhibition point. purity of the undercolour – a very important 2A Faulty neck hackle in the same breed. Note point in this breed. that the black striping runs through to the tip and 7A Faulty hackle feather from the same breed, is irregular in shape. There is also a distinct black showing uneven ground colour, black tipping, outer fringing to the gold border. and smutty undercolour, which is a very severe 3 Standard hackle feather from a male of the defect in a Rhode Island Red. gold-laced Wyandotte and similar breeds with a 8 Hackle from an Ancona male, conforming rich bay ground colour. Note the intensity of the closely to Standard. Note the clear V-shaped white centre stripe, absence of shaftiness, and freedom tipping, complete absence of shaftiness, rich green from blemish in the outer border. Note also the fl fl sheen, and solidity of the dark under uff, a par­ soundness of colour in the under uff. ticularly strong point in the breed. 3A Faulty hackle feather from similar breeds, 8A Faulty hackle feather from the same breed, showing indistinct striping, with foul colour, showing indistinct tipping of greyish-white and shaftiness, and black running through to the faulty undercolour not dark to skin. tip. Underfluff is a mixture of red and dark grey. 9 Hackle feather conforming to Standard from a 4 Standard hackle feather from a male of the light buff Orpington male, very similar, except for the Sussex and similar breeds of ermine markings, such exact shade, to feathers from other buff breeds, as light Brahma, Columbian Wyandotte, and such as Cochins and Rocks. Note the even colour ermine Faverolles. The demand is for a solid black throughout, absence of shaftiness, and sound col- centre with a clear white border extending to the our in the underfluff, with a quill buff to the skin. underfluff. Green sheen is an important feature. 9A Faulty hackle feather from a similar breed, 4A Faulty hackle from similar breeds, showing showing severe shaftiness, uneven ground colour black fringing to the border, black tipping, and with a darker fringe, and an impure undercolour. shaftiness in the quill. Underfluff also lacks distinction. 5 Perfect tri-coloured hackle feather from a speckled Sussex male. The black striping is solid, with green sheen, and the border is the desired rich mahogany colour, finishing with a clean white tip. Note clarity of the undercolour.

British Poultry Standards, Seventh Edition. Edited by J. Ian H. Allonby and Philippe B. Wilson. © 2019 Poultry Club of Great Britain. Published 2019 by John Wiley & Sons Ltd. Standard feather markings 5

Plate 1 6 Standard feather markings Plate 2 1 Standard hackle from a barred Plymouth 5A Faulty female feather, again from a silver Rock male and similar breeds. Note the points Campine. Here again, as in 2A, barring is too of excellence – barring practically straight across narrow in relation to the silver ground colour the feather, sound contrast in black and blue- and the tip of the feather is black. white, barring and ground colour in equal 6 Body feather from a Marans female, con­ widths, and barring carried down the underfluff forming to Standard requirements. Note that to the skin. The tip of the feather must be black. the markings are less definite than in Rocks 1A Faulty saddle or neck hackle from a similar and Campines, and the black is lacking in sheen, variety. There is a lack of contrast in the barring, while the ground colour is smoky white. with a dull grey ground colour and V-shaped 6A Faulty Marans female feather. Lacks defi­ bars. nition and contrast in the banding, which is 2 Hackle as the Standard description from a indefinite in shape, the blotchy ground colour silver Campine, in which males are inclined to making an indistinct pattern. hen feathering. Note that the black bar is three 7 Excellent body feather from a partridge Wyan­ times the width of the ground colour and the tip dotte female, showing correct ground colour and of the feather is silver. fine concentric markings. Note the complete 2A In this faulty hackle (also from a silver absence of fringing, shaftiness, and similar faults. Campine male) the ground colour is too wide Fineness of pencilling is a Standard requirement. and the barring narrow. The feather is without a 7A From the same breed this faulty female silver tip. feather shows a rusty red ground colour and 3 Standard hackle from a Marans male. In this indistinct pencilling, with faulty underfluff. and some similar breeds evenness of the banding 8 Body feather of Standard quality from an is not essential, but it is expected to show rea­ Indian or Cornish Game female. The illustration sonable contrast. It should, however, carry shows clearly two distinct lacings with a third through to the underfluff. inner marking. Lacing should have a green sheen 3A From the same group of breeds this feather on a rich bay or mahogany ground. is far too open in the banding and lacks uniform­ 8A Faulty feather from the same breed. Miss­ ity of marking. It is also light in the undercolour. ing are evenness of lacing and central marking. 4 Standard markings of a female body feather The outer lacing runs off into a spangle tip. in Plymouth Rocks and similar barred breeds 9 Standard feather from a laced Barnevelder where barring and ground colour are required to female. In this breed the ground colour should be be of equal width. Note that barring runs from rich with two even and distinct concentric lac­ end to end of the feather and that the tip is black. ings. Quill of the feather should be a mahogany 4A Faulty feather from same group. Note the colour to the skin. absence of barring to the underfluff and the 9A Faulty Barnevelder female feather, showing V-shaped markings; also blurred and indistinct a spangle tip to outer lacing and irregular inner ground colour. markings on the ground colour that is too pale. 5 Sound body feather from a silver Campine female showing a Standard silver tip and barring three times as wide as the ground colour, as in the male. Gold Campine feathers are similar but different in the ground colour. Standard feather markings 7

Plate 2 8 Standard feather markings Plate 3 1 Standard markings on a silver-laced Wyan­ 5A As a contrast this faulty feather shows a dotte female feather, showing very even lacing on blotchy white tip and lack of colour in the a clear silver ground colour and rich colour in the underfluff. The ground colour is also uneven. underfluff. In this breed clarity of lacing is of 6 An excellent example of ‘mooning’ on the greater importance than fineness of width. feather of a silver spangled Hamburgh female. 1A Faulty female feather from the same breed. Note the round spangle and the clear silver In this there is a fringing of silver outside the ground with sound undercover. black lacing, which is irregular in width and runs 6A In this feather from the same breed the narrow at the sides. Undercolour is also spangling at the tip is not moon-shaped and defective. there is too much underfluff and insufficient 2 Excellent feather from a gold-laced Wyan­ silver ground colour to the body of the feather. dotte. In this the ground colour is a clear rich 7 A good example of the desired colour in golden bay and there is a complete absence of Rhode Island Red female plumage. Note the pale shaft. Undercolour is sound and lacing is great depth of rich colour and the sound dark just about the widest advisable. undercolour. 2A This shows a very faulty feather from the 7A Faulty colour in a feather from the same same breed. It portrays a mossy ground colour breed. Here the middle of the feather is paler and with blotchy markings and an uneven width of inclined to shaftiness, and the colour generally is lacing at the sides of the feather. Undercolour is uneven. not rich enough. 8 Standard plumage in females of Australorp 3 Standard markings on an Andalusian female and similar breeds of soft feather with a rich feather showing well-defined lacing on a clear green sheen. Note the brilliance of colour and the slate-blue ground and good depth of colour in general soundness of the underfluff. the underfluff. The dark shaft is desirable and is not classed as a fault. 8A This shows a common fault in similar breeds, a sooty or dead black colour without 3A Faulty feather from a female of the same sheen and lacking lustre. This sootiness is, how­ breed. In this the ground colour is blurred and ever, usually accompanied by a dark undercolour. indistinct, and the lacing is not crisp, while the undercolour lacks depth. 9 Standard colour and feather in the buff Rock female and similar breeds which perhaps vary in 4 This shows a feather from an Ancona female, exact shade and in quantity and softness of the almost perfect in Standard requirements. The underfluff. Note the clear even buff and lack of white tipping is clear and V-shaped and the shaftiness or lacing, also the sound rich undercolour is dark to the skin. undercolour. 4A Faulty feather from a female of the same 9A This feather from a similar buff breed breed. Here the tip of the feather is greyish-white shows very bad faults – mealiness and bad under­ and lacks the necessary V-shape, while the colour with a certain amount of pale colour in undercolour is not rich enough. the shaft. 5 An almost perfectly marked feather from a speckled Sussex female – though the white tip might be criticised by some breeders as rather too large. The black dividing bar shows a good green sheen and the ground colour is rich and even. Standard feather markings 9

Plate 3 10 Standard feather markings Plate 4 1 This shows a typical Standard bred feather 6 This is a Standard feather from the breast of a from a Derbyshire Redcap female. Note the rich silver Dorking, and with slight variations of ground colour and the crescentic black mark­ shade from pale to rich salmon applies to a ings, which are really midway between spangling number of varieties with black-red or duckwing and lacing. colouring. Colour should be even with as little pale shaft as possible. 1A In this faulty feather from a female of the same breed the ground colour is uneven and 6A A faulty sample of a breast feather from the lacks richness, while the black tip is too small same group. Here the ground colour is washy and indefinite and too closely resembles moon- and disfigured by pale markings known as shaped spangling. mealiness. 2 This is a Standard example of the webless 7 Standard markings in a North Holland Blue type of plumage associated with Silkies in which female. Note the defined but somewhat irregular the feather vane has no strength and the barbs no banding on a distinctly bluish ground. No band­ cohesion. This plumage is common in all colours. ing or other requirements in the underfluff are called for in the Standard. 2A Faulty feather from the same breed. In this the middle of the feather is too solid and lacks 7A This shows a faulty female feather in the silkiness, while the fluff has insufficient length. same breed, which is not closely standardised for markings. The ground colour is smoke-grey 3 A delicately pencilled body feather from a instead of blue, and is blotchy, with uneven silver grey Dorking female. Note the silvery markings. colour and absence of ruddy or yellow tinge in the ground colour. This type of feather is also 8 A good example of clear colour in an unlaced usual in duckwing females of various breeds. or self-blue female feather, where no lacing is permissible, such as in blue Leghorns, blue 3A Faulty colour in a female feather from the Wyandottes, etc. Note the even pale blue shade same breed. Here there is a distinctly incorrect and absence of any form of markings. This is an ground colour and pronounced shaftiness. example of the true-breeding blue colour found 4 A good example of a Standard bred colour in Belgian bantams. and markings in the body feather of a brown 8A This faulty female feather is a dull dirty Leghorn female, where the ground colour is a grey instead of clear blue, and has blotchy mark­ soft brown shade and the markings finely pen­ ings as well as a suggestion of irregular lacing. cilled. This type of feather is common to many varieties of partridge or grouse colouring. 9 A good sample of exquisitely patterned thigh fluff in Rouen drakes. The ground colour is a 4A This shows a body feather from the same clear silver and the markings a delicate but clear breed, in which the ground colour is ruddy and black or dark brown. These markings are some­ the shaftiness is pronounced – both severe exhi­ times known as chain mail. bition faults. 9A Another good Rouen feather – this time 5 A well-chosen example of the irregularity in from the duck. Ground colour is very rich and markings of an exchequer Leghorn female. In this markings intensely black, though seldom so reg­ breed the black and white should be well distrib­ ular and even as in domestic fowl. uted but not regularly placed, and the underfluff should be parti-coloured black and white. 5A This faulty feather from the same breed shows a too regular disposition of markings, the body of the feather being almost entirely black and the white markings almost resembling lacing. Standard feather markings 11

Plate 4

Chief points of the fowl (Figures 1–6) Figures 1 and 2 illustrate the chief points of the various breeds of fowl.

Figure 1

British Poultry Standards, Seventh Edition. Edited by J. Ian H. Allonby and Philippe B. Wilson. © 2019 Poultry Club of Great Britain. Published 2019 by John Wiley & Sons Ltd. 14 Chief points of the fowl Chief points of the fowl 15

Figure 3 Types of comb

1 Rose, leader following line of neck 2 Triple or pea 3 Rose, short leader 4 Walnut 5 Cap 6 Mulberry 7 Medium single 8 Large single 9 Cup 10 Rose with long leader 11 Leaf 12 Horn 13 Small single 14 Folded single 15 Semi-erect single 16 Chief points of the fowl

Figure 4 Leg types

1 Clean legged, flat side (Leghorns) 2 Clean legged, round shanks (Game) 3 Heavy feather legged, and feathered toes, i.e. foot feather 4 Feather legged, no feathers middle toe (Croad Langshan) 5 Short round shanks (Indian Game) 6 Five toed (Dorking) 7 Slightly feathered shanks (Modern Langshan) 8 Feather legged and vulture hocked (Sultan) 9 Thin round shanks (Modern Game) 10 Mottled shanks (Ancona) 11 Mottled and five toed (Houdan) 12 Feather legged and five toed (Faverolles) Chief points of the fowl 17

Figure 5 Types of tail 18 Chief points of the fowl

Figure 6 1 Neck hackle, male (striped) 2 Neck hackle, female (laced) 3 Saddle hackle, male (striped) 4 Pencilled hackle (female) 5 Ticked hackle 6 Tipped neck hackle, male, as in spangled Hamburgh 7 Striped hackle, male, showing outer fringing of colour – a fault 8 Striped saddle hackle, male, showing open centre (desired only in pullet-breeder) 9 Pencilled feather, cushion, female, as in silver grey Dorking and brown Leghorns 10 Barred neck hackle (male) 11 Triple pencilled back (female) 12 Laced 13 Faulty laced (i.e. horseshoed) 14 Spangled (moon-shaped) 15 Speckled. White tick and two other colours on feather 16 Shoulder feather in spangled varieties 17 Poland laced crest (pullet) 18 Poland crest, female 19 Crescent marked 20 Barred or finely pencilled as in Hamburgh. Bars and spaces same width 21 Double laced 22 Tipped, showing V-shaped tip, as in Ancona 23 Barred as in barred Rock, shows barring in undercolour. To finish with black bar 24 Laced and ticked, as in dark Dorking 25 Elongated spangle, as in Buttercup 26 Finely pencilled, as in dark Brahma female 27 Barred, as in Campine. Finishes with white end. Light bars a quarter to a third of the width of dark bars 28 ‘Silkie’ (no webbing) 29 Fine in pencilling, as in black marks of black-red, and duckwing Game 30 Barred Rock sickle 31 Buff laced 32 Wing marking on flight feather 33 Laced sickle 34 Saddle hackle mackerel marked (Campine cockerel)