The Book of the Hamburgs. Baum Lyman Frank
of double value to the Hamburgs, as they do not lose half their feathers during incubation, but maintain their sleek appearance through the entire season, and when they do moult they moult easily and rapidly, seldom or never being left for a time denuded of feathers, as are most other breeds, but the new feathers making their appearance as the old ones drop out, so that they are never an eyesore to their owners. Indeed, they seem to change their coats so easily that it is no rare thing for hens to lay as steadily during this ordinarily trying process as at any other time. They should, however, have an extra allowance of feed at this time, and a little tincture of iron in their drinking water or a few rusty nails placed in the drinking pans will strengthen and tone up their systems.
To do their best, Hamburgs should have free range. Mr. Beldon, though greatly overdrawing their need for this luxury, attaches so much importance to it that he says: “They are of little use penned up, in which state they pine and mope for liberty; that bright cheerfulness which is common to them disappears, and from being the happiest they become the most wretched of birds.”
Though Mr. Beldon may have found this the case, our own experience has been that no small breeds of fowls will stand the tedium of a long and severe winter in close quarters better than the Hamburgs. In fact, all you need is to keep them busy, and they will seem happy and contented. Still, the larger the grass run they have in summer the greater their productiveness and the better they will do. They are very small eaters, and when at liberty are excellent foragers, being up at break of day and away rummaging the fields and pastures in search of food. Their quick eye at once espies their prey, and “woe to the poor worm that happens on that particular morning to have got up a little too early.” Every corner is searched with indefatigable zeal, and by the time the man gets around in the morning to feed them they have made a good breakfast and are ready for the business of the day. Perfect liberty or a large grass run are valuable adjuncts to health and egg production. Give it them if you possibly can.
As a rule Hamburgs are a healthy breed, being little subject to the common ailments of poultry. One of our correspondents writes: “They are remarkably hardy, often enduring hardships that to other breeds mean disease and death with successful fortitude. I have had young Hamburg chicks pecked by the mother of a rival flock and virtually ‘scalped’ in her insane jealousy, the skin being torn from the head down the entire back, and yet the youngster would trot around as lively as though nothing had happened, and not only get well but flourish. Sometimes the feathers would grow out upon the ‘skinned’ place, and sometimes it would always retain a smooth appearance. I have now a hen, which we consider one of our best breeders, without a vestige of feathering upon her entire back, owing to a like accident in her youth. The chicks are very easily reared. Of course they must have proper care, as they cannot rear themselves; but with a moderate degree of attention no trouble will be found in raising them to maturity.
“Taken as a whole we consider the Hamburgs as hardly excelled by any other fowl for the farmer, fancier or poulterer. On a good homestead they will keep themselves, and if well attended to will pay better than any other farm stock in proportion to the investment. In fine, I feel perfectly safe in an assertion that in no one breed will be found so much beauty and usefulness, and so many excellent qualities, as in the several varieties of the Hamburg family, while in the one item of egg production they stand to-day where they did hundreds of years ago, unrivaled by any domestic fowl.”
This is a statement of one who is full of enthusiasm, but it may be noted that only a superior breed of fowls would excite so much commendation in a breeder who has been familiar with them from his youth.
BLACK HAMBURGS
Although there is no certainty that this is the oldest variety of fowls, still, as it has a pedigree of nearly 200 years, it is presumable that it was the oldest variety of the Hamburg family. Mr. Beldon considers the claims of the Spangles and Blacks to be about equal as regards age, and rather favors the former. However, a passage in an old book published in London in 1702 by Thomas Sutlief, entitled “A trip to the North of England,” has induced us to believe that the Blacks were the oldest breed. It says: “One of my pleasant reminiscences of this county (Lancaster) is the pleasure with which I regarded their pretty fowl, the Black Pheasants, as they call them, and which furnished me many a delicious fresh egg for my breakfast… The stout peasants regard them with much favor, and point with pride to their white ears and flat combs.”
It would seem from this that not only were they the favorite fowls, but that they then possessed in a great measure their present characteristics. If the spangled birds were then known they surely could not have fallen under the observation of this writer, who would have been sure to have noted them from their striking appearance.
Be that as it may, Black Hamburgs are known to have been bred in Lancashire long before the poultry-showing era, and were called by the peasants Black Pheasants. They had the rose comb, but it was much larger than in our present birds, and not nearly so well formed. They also had the white ear-lobe, despite the claims of many breeders that this desirable point came from a cross with the Spanish. There is no doubt that many Blacks have Spanish blood in them, and some prominent English breeders openly acknowledge its existence in their strains. But we have birds to-day that have never known a particle of Spanish blood in their composition, which possess superior qualities over those with the Spanish cross, and which have the white ear-lobe in all its beauty and perfection.
In a recent letter Mr. Beldon says: “The Black Hamburgs I remember perfectly well when I first began the poultry fancy some twenty-seven years ago, but they were not commonly bred at that time. They were a large bird, with rather coarse combs. Since then the Spanish cross has been used to produce them; in fact, I have known them to be bred from a Black Spanish and Spangled Hamburg, and by careful selection brought to much perfection, with better black plumage, bright red faces and pure white ear-lobes.”
Black Pheasants did not formerly possess the exquisite symmetry which is so marked in our present birds, being coarse and short-legged, while the most attention was paid to that resplendent greenish sheen which forms their chief attraction and renders them to-day the most beautiful of black fowls.
There have been many and clever expedients devised to show that the Black Hamburgs came from crossing. Mr. Seebay says: “I have been told by reliable persons that Black Pheasants have been shown for prizes, such as copper kettles, etc., more than a hundred years before my time. The true Silver-Spangled is almost black in one stage of its chicken plumage, and as I have known them produce chickens almost black, and as the shape of the Spangles and Blacks is exactly the same, I had always thought one sprung from the other.” This theory is the most plausible one we know of, and is also endorsed by Mr. Sergeantson. The most absurd assertion is that they are the result of a cross between the Golden-Spangled Hamburgs and the Spanish, which is easily refuted by our positive knowledge of their great age. There is no doubt but that some Black Hamburgs (so-called) have been made from this cross, as Mr. Beldon says; but the unfortunate breeder who gets any of these fowls into his yards, will soon discover from a plentiful sprinkling of single combs in his chicks and a general want of fixed characteristics, that he has been imposed upon. It is not of great importance to know exactly how they did originate, as from a practical point of view it is enough to know that they are now a firmly established breed of great beauty and undoubted excellence.
The Black Hamburgs lay the largest eggs of any variety of this breed, while in numbers they fully equal the Spangled and Penciled. They are therefore much sought after by those who wish to obtain eggs for the market as well as for the table, and are perhaps the most popular variety of Hamburgs.
Plumage.– This is the most important point in the Black Hamburg, though it has been much neglected by American breeders. It should be exceedingly soft, the feathers having a feeling as of satin to the hand, and a deep but distinct and beautiful gloss or tinge. Much weight should be given to this in both sexes, although it can be cultivated to a greater extent in the female than in the male. This green gloss should not appear on the end of the feathers only, but throughout the entire plumage —the greener and richer the color the better. To be seen to advantage this beautiful gloss should be viewed in a strong light or when the sun is upon the bird. You then see that sheen in which they surpass all other black fowls. The color required is the green black; the purple, bluish or raven black so often seen is very undesirable,