My opinion of their merits and demerits may be stated in a few words; of the half breeds I will only say that they are worthless for stock purposes, as they do not breed true to any particular character; of the true grey Cochin I may state, as far as my experience goes, that they are generally leggy compared with the best bred buffs, and that in many of them there is a remarkable tendency (especially in the hens) to accumulate internal abdominal fat, or in other words to “go down behind” a state of things generally terminating in irregularity of the egg organs, which running on into inflammation is frequently fatal; at the same time, however, I have no doubt but that by careful breeding for a season or two they may be produced in every respect equal to the buff birds; Dr. W. C. Gwynne, who has reared them longer than any other amateur in this country, states his conviction that the genuine strain are a very good variety of grey Cochin, without the slightest cross: this verdict respecting them, coming as it does from one of the greatest admirers and most successful rearers of Brahmas, will, I have not the slightest doubt, be eventually universally acquiesced in; with regard to their hardihood as chicken, I may state that the most successful rearer of Cochins in the year 1853, to whose plans I have already alluded, and who spared no expense in getting first rate stock, informs me that he has reared Brahmas and Cochins in the same brood, and that he has not found the former by any means the hardier variety. DORKINGS.--To those who rear chickens for the table there are no fowls so well adapted as the coloured Dorkings; though not remarkable as layers, as sitters and nurses they cannot be surpassed; whilst their large size, plump breasts, short legs, and delicate white flesh, render them the most desirable table birds. [Illustration: SPECKLED DORKINGS.]