Anyone who has ever studied Mendelian genetics in high school has probably used the Punnett square. It was developed by Reginald C. Punnett, the first Arthur Balfour Professor of Genetics at Cambridge. Professor Punnett is also the man who, in the 1920s and with the contributions of a Chilean blue egg laying hen from Clarence Elliott and the work of fellow geneticist Michael Pease, developed the Cream Legbar chicken. The breed was introduced to the world at the 1947 London Dairy Show and to American shores in 2011.
The Cream Legbar is the only genetically
stable, auto-sexing breed that lays blue eggs.
We first acquired a trio of
day old chicks from Greenfire Farms in March 2012. If you study the picture above, you will
note the little fellow on the right has white on his head and muted coloring
while the two females have darker brown "chipmunk"
coloring. At maturity, the females are similar in plumage to the
Brown Leghorn, with several distinct differences: a modest crest of cream
feathers and cream hackles, subtle barring on a grayed brown base and a heavier
body than its cousin. The male is more
like a Barred Rock – if they had a moderate swept back crest and flashes of
chestnut on the shoulders and coverts.
Unfortunately, our cock carried genes for wry tail, too much autosomal red, and
no crest. Of those two hens one is cream, the other gold and neither are
crested. The cream hen has remained in our breeding program and two
crested pullets were added late in 2012 from Jordan Farms. In July 2013 we purchased
a pure cream, crested male from Greenfire. Heathcliff is proving to be a valuable
addition to our stock.
Due to the efforts of a group
of dedicated fans, including Graystem Farm, a U.S. Club was founded in 2012
with the goal of standardizing U.S. Cream Legbar chickens in line with the British
standard without sacrificing egg production or auto-sexing traits, then
obtaining American Poultry Association recognition. We are proud members of the U.S. Cream Legbar Club.
Cream Legbar Highlights:
As a breed, the Dorking has been around at least since the time of Columella, a Roman agricultural historian of the first century A.D. who wrote of five toed fowl perfectly matching the Dorking. The Romans are believed to have brought the birds to Britain but no one can say for certain. No matter how they arrived, the Dorking flourished in the counties of Kent, Sussex and Surrey. The town of Dorking, Surrey, from whence the breed received its name, proudly displays this fowl on its coat of arms.
Though the Dorking is considered a dual purpose chicken, and is in fact a good winter layer, it truly excels at the table. In 1853, the Rev. Dixon, in "A Treatise on the History and Management of Ornamental and Domestic Poultry," wrote:
"A correspondent, writing from Boston says, 'You ask me what kind of Fowls I prefer? I wish to be understood that, when I speak of Fowls, I recommend or condemn from my own experience--not from the representation of others. I prefer the white Dorking before any other breed known in this part of the country. They have all the good qualities in full, which other breeds possess only in part; they are hardy, handsome, prolific, easily raised, and, when they are brought upon the table, 'they are food for Emperors and Kings (Dixon 184).'"
Dorking colors recognized by the A.P.A. include White, thought to be the most ancient variety, Coloured and the Silver Gray from which they were derived, and Red. They may also be found in Black, Speckled and Barred. We selected the White Dorking for three reasons: 1) they are the only variety with a rose comb which is both unique and attractive with white plumage as well as resistant to frost bite, 2) the white feathers on white skin is neater to dress, and 3) the breeder from whom we purchased our foundation stock, J. Marquette of Yellow House Farm, has made significant progress toward reclaiming the original excellence of the White Dorking.
The Houdan chicken is a very old French breed that takes its name from a small commune in Yvelines in the Ile-de-France provence near Normandy. There is no consensus on the origins of this breed but it became known as both a fancy fowl (for its crisp black & white plumage and a bouffant crest, muff and beard) as well as a utility fowl for its white eggs and excellent table qualities. Today the French Houdan is raised under the stringent and prestigious Label Rouge protoccols.
In the U.S. this breed has seriously declined from the height of its popularity in the late 19th century. At Graystem Farm we are dedicated to saving this breed. Though the Mottled Houdan of today has shrunk in both body size and population, it still has much to recommend it: stylish plumage, pretty pied legs, a docile temperament and white egg production. None of our hens have been broody.
Langshan are a chicken with PRESENCE. There is no ignoring the large stately carriage and glistening beetle green sheen to their full black plumage. The Langshan’s large size coupled with light bone, full breast, white skin and particularly light meat have made it a table favorite, while the hens' prolific egg laying place it firmly in the dual purpose category. Langshan are fast growing for an old time breed though exhibition males can take some extra time to come into their full feathered glory. Hens are very hardy and begin laying dark rose brown eggs around six months old. Langshan has two distinctive characteristics – long legs and a 'U' shape in profile.
This feather footed breed
reached U.S. shores around 1880 via England where it is known as the “Croad
Langshan” in honor of its importer, Major A.C. Croad. The Langshan takes its name from Langshanije
in the Hunan Province of China which has a climate and soils very similar to those
located here in Central Virginia where this breed has done so well on our
farm. The foundation of our ‘A’ Line is
a trio from Wilbur Hanley of North Carolina, and our ‘B’ line began with the
cross of a Duane Urch hen with the Hanley cockerel pictured to the left.
can be damaged by frostbite
SILKIES & SIZZLES
Silkies are soft, fluffy and friendly chickens that make wonderful pets. They can be kept in small pens and do not fly above 2 feet. They do need protection from predators and are not know for prolific egg laying. What they do well is hatch eggs. The love to set and make excellent mothers, even the roosters are good with chicks.
We haven't had as much time to work with Silkies so in in the Spring of 2015 we will be significantly reducing our flock to the best two hens and one cock bird. The remainder will be offered for sale.
COTURNIX a.k.a. JAPANESE QUAIL
Coturnix quail were domesticated in Japan sometime in the 11th century. At that time uzura as they are called, were raised as song birds. While they no longer sing as a canary would, they still make unique calls and are known for gourmet delicacies - eggs and meat. Five quail eggs are equivalent to one extra large chicken egg and they are perfect in salads along equally sized grapes or cherry tomatoes. In the meat department, two quail will make one adult serving.
Though they are classified as game birds and should be fed game bird feed, a special license is not needed to raise these friendly little birds. Coturnix quail are easy to care for, require minimal space and reach sexual maturity (begin laying eggs) at only 6 to 8 weeks! They even come in a variety of color patterns. At Graystem we raise Jumbo Brown (aka Pharoah) the wild color, English White, the darker brown Tibetan (aka British Range) and Tuxedo which is a white patterned cross of the others.
Pictured to the left in front, a Pharoah, and in back, a Tibetan.
We currently have three young peachicks - a pure white, an India Blue - the traditional color, and a pied India Blue. In the Autumn we will import a young pair of Buford Bronze.
Black Langshan, Mottled
Houdan, White Dorking, Rhode Island Red
Price each, straight run:
Day old to 1 week - $7.00
One to 3 weeks - $7.50
3 – 6 weeks - $9.00
6 – 10 weeks - $12.00
10 weeks to point of lay - $15.00
< 1 year layers - $20.00
Eggs - $40.00 per dozen plus shipping
Show potential birds priced individually
Day old to 1 week - $7.00
One to 3 weeks - $7.50
3 – 8 weeks - $9.00
8 - 10 weeks - $15.00
Over 10 weeks, priced individually by show & breeding qualities
Day old to 1 week - $15.00
One to 3 weeks - $18.00
3 – 9 weeks - $22.00
9 weeks and up – priced individually by show & breeding qualities
Eggs - $65.00 per dozen including shipping
Barnyard Mixes, including Easter and Olive Eggers:
Day old to 1 week - $5.00
One to 3 weeks - $5.50
3 – 6 weeks - $7.00
6 – 10 weeks - $10.00
10 weeks to point of lay - $12.00
< 1 year layers - $20.00
Eggs - $20.00 per dozen pick up only