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  • Japanese Ohiki -

http://www.longtail-fowl.com/images/ohiki/ohiki_kopfstudien.jpgStandard for Ohiki (translated from the Japanese)- sent to me by Julia Keeling, Secretary - Asian Hardfeather Club.OHIKI (O tail, Hiki dragging)Single Comb,White Earlobe,Red-Brown Eye ColourWeight: cock 937g, hen 750g (young birds 600 750g)Colour: Red or White Hackled (Black Breasted Red or Red Duckwing and Black Breasted Silver or Siver Duckwing)Long tail has 30º angle and drags behindThe HEAD: The single comb is medium large for the small birds but not masive as in many Chabo lines. The earlobes are a greenish-yellowish white while the birds are moulting and growing new feathers, otherwise they are white with a yellowish cast. The legs are olive-willow green. The illustration below is of an exemplary head and comb. Eye colour is a fiery orange.http://www.longtail-fowl.com/images/ohiki/ohiki_3males.jpgThe neck hackles are extremely full and long, nearly covering the duckwing triangle on the wings. The saddle hackles varied in different specimens I've seen from long to very long, i.e. touching the ground and dragging ca. five cenitmeters to dragging 15 centimeters. The length of saddles hackles is a very difficult aspect to fix genetically and this variation of length can be seen in all the Longtail Breeds.The illustrations to the left and below show young roosters still in full feather growth. The body form, as can be seen here, is short and stocky. This is not one of my best photographs of Ohiki, as they normally stand prouder and "cockier" with the tail puffed up more. I guess he was a little camera-shy!A very popular breed in Japan, this is the most diminuitive member of the Long Tail breeds native to Japan. It is not a "dwarfed" large breed as the Bantam Phoenix and Bantam Yokohama, but rather a true Dwarf (or Bantam). The colours existing are black breasted red and sliver. The types in Japan range from the typical rounded rump, short-legged, simple-combed, white ear-lobed birds with 60 - 70 cm tails to lines or strains with over 90 to 150 cm tail feathers. The latter is believed to carry more Onagadoir genes. The tail feathers are subtle and slender like the Onagadori and even though I've had Ohiki in my hands on numerous occassions, I have yet to count the tail feathers.A wonderful addition to the Long Tail breeds, new imports of Ohiki are now in England, Germany, Switzerland, Italy and Holland and should soon be showing up in national and international shows. Ohiki is a very calm breed, easy to handle and care for when treated well. They are easy to keep and steal the hearts of many at first sight.There are many directions of Ohiki breeding in Japan. One is more like a bantam Onagadori, with a cumbersomely long train of luxurient feathers. Another line maintains a more manageable length of ca. two and a half to three feet. Take a look for yourself below at these images from Japan. Copyrights are unknown. If you are the owner of the copyrights of these images, please contact me with your wishes.This phenotype is present in a line of birds in Germany, Switzerland and Holland that were hatched out of eggs given to Wolfgang Vits by Knut Roeder. It is a particularly feather-rich line with manageable lengths of 80 - 90 cm tail feathers that can reach to over a meter when single feathers don't moult each year. This line has a much more rounded body form along with larger combs than another phenotype present in Europe todate. This second type has longer body forms and much smaller combs.


  • Welsummers -

The Welsummer or Welsumer is a Dutch breed of domestic chicken. It originates in the small village of Welsum, in the eastern Netherlands. It was bred at the beginning of the 20th century from local fowls of mixed origin: Rhode Island RedsBarneveldersPartridge LeghornsCochins, and Wyandottes. In 1922–23 steps were taken to fix a standard after the birds began to show a good deal of uniformity. The eggs were originally exported for the commercial egg trade where they were an instant hit. Soon after the stock was imported into England. The breed was added to the British Standard in 1930.



Three plumage colors are listed for the Welsumer by the Entente Européenne d’Aviculture et de Cuniculture, of which only one, Red Partridge, is recognized in the Netherlands.



Welsumer hens lay about 160 eggs per year; the eggs are dark brown and weigh about 65 grams. Bantam Welsumers lay about 180 dark brown eggs per Year, with an average weight of 47 g.


  • Sapphires

Sapphires are a cross between a Cream Legbar rooster & a white Leghorn hen.  These were first developed in the UK & this is the name they gave them. They are also called super blue egg layers because you get the laying capacity from the Leghorns combined with the blue eggs from the Legbars. The first generation may not lay blue eggs. The 2nd generation needs to be bred back to the Cream Legbar rooster. 


  • American Bresse

Bresse chickens have a long and colorful history that underlies their unique claim in the poultry realm: They are reputed to be the best-tasting chickens in the world. From that simple but powerful claim flows a fascinating story that is rich in tradition, intrigue, and nationalistic pride. Bresse stands at the pinnacle where food and fowl intersect. 

About 500 years ago, Bresse (rhymes with “bless”) emerged as a distinct chicken breed in the former province of Bresse in eastern France. Somewhere between the Rhone River and the French Alps sits a 60-mile by 25-mile swath of fields and woodlands. Here the breed was formed from a now-forgotten mix of local fowl. Through a combination of luck and selective breeding, small flocks of poulet de Bresse that dotted the French countryside soon earned the reputation of having a unique and exquisite flavor. 

There are four varieties of Bresse: white, black, blue, and gray. The white variety is the best known and mirrors the red, white, and blue pattern of the French national flag with its large red comb, bright white feathers, and steel-blue legs. (As newly hatched chicks their legs are yellow.)  White Bresse produce a medium to a large-size cream-colored egg. When grown the white
Bresse will weigh on average around 6 to 7 lbs.  American Bresse are known to be able during the fattening process to produce a marbling effect just like beef.  This makes the most succulent, juicy, firm but tender meat imaginable. Along with the marbling effect, Bresse have an intense flavor that leaves you begging for more. Bresse are a far cry from the bland chickens currently being put on our tables.

In order for a chicken to taste like a Bresse chicken it must, perhaps inconveniently, be an authentic Bresse chicken that can directly trace its genetic lineage to the flocks of eastern France. Bresse belong to a genetically distinct chicken breed that metabolizes feed in a certain way, distribute certain types of muscle across their frames in a certain pattern and at certain rates, and produce meat with a unique and distinct flavor. Bresse are known to have unusually light bones and thin skin. These many physical differences flow from the singular genetics of Bresse. More than a half-millennium of breed selection has produced a Bresse that cannot be replicated by simply crossing other unrelated breeds of chickens to create a Bresse facsimile. 

As early as 1825, the prototypical epicurean Jean Anthelme Brillat-Savarin described Bresse as “the queen of chickens, and the chicken of kings.” Bresse have been said to possess “the tastiest, the firmest and most succulent flesh of any chicken anywhere.” And so, because of its legendary meat quality, Bresse command a huge premium compared to conventional commercial poultry and are the basis of a thriving agricultural industry in France. There is a single center in France that is in charge of producing the finest Bresse breeding stock. These breeders are distributed to three hatcheries that use them to produce more than 1.5 million Bresse chicks each year. The Bresse chicks are sold to about 400 small farmers. The birds are raised according to the exacting Bresse production protocol and processed by a small number of butchering facilities.