Published in 1996. Some wear to the cover.
Poultry have been domesticated for thousands of years. In Britain, at the time of the Roman occupation, there were three named breeds – Dorkings, Old English Game, and, possibly, the Scots Dumpies. In addition, related to the Dorking, were the Old Kent Fowl, and the Surrey Fowl, which later, together, became the Sussex Fowl. Although the latter in one form or other existed for many years, it was not until the early part of the 20th century that it became standardized. This came about because Sir Edward Brown, at a lecture, pointed out to the Sussex farmers that there was no standard breed recognized by the Poultry Club.
Despite the late start, the Sussex went on to become regarded as the most useful of poultry and grey in large numbers, possibly excelling all other breeds. The Dorking, regarded at one time as the best table fowl in the land sadly has declined in numbers and in usefulness, although still has an active breed club.
This book traces the history of the breeds, examines the heyday of the Sussex poultry fattening industry which supplied the London markets with chickens that satisfied the most discerning palates, and explains the nature of the breeds and varieties. There are illustrations throughout to show the types of birds that have been winning at shows as well as guidance on the correct colours.
With the swing back to free range, the possibility of utilizing the breeds on a commercial basis is also examined. However, due emphasis is given to those who wish to keep these fascinating breeds on a small scale and for showing with bantams or large fowl.
Hardback.