Black Spanish

The Black Spanish (fig. 26) is one of the oldest varieties of domestic poultry. Their name has been identified with the industry for hundreds of years, and their practical worth on the farm has long been of much value.

Their haughty bearing, large red comb and wattles, and the white face and lobes peculiar to the breed, contrasting with their glossy black plumage, render them most striking fowls.

Functionality

White-faced Black Spanish have long been favorably known for their exceptionally fine laying qualities. The oldest of the nonsitting varieties, they still maintain an unsurpassed record.

The pullets are early layers, averaging 150 to 180 eggs per year, the hens beginning somewhat later after molting, but compensating for any loss of quantity by the increased size of the egg, while hens and pullets alike are well above the average for winter laying. Their eggs are large and white and of good flavor.

Description

Their white face is a distinguishing feature, and should be long, smooth, free from wrinkles, rising well over the eyes in an arched form, extending toward the back of the head and to the base of the beak, covering the cheeks and joining the wattles and ear lobes, the greater the depth of surface the better, and should be pure white in color.

The color of plumage throughout is rich, glossy black, and any gray in plumage is considered a serious defect.

Shanks and toes are blue, or dark leaden blue.

Comb is single and bright red in color; wattles, bright red, except the inside of the upper part, which is white; earlobes, pure white.

Characteristics

No standard weight is given for Black Spanish; they average in size that of the Leghorn and Andalusian.