- Nov 22, 2011
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http://blue-eggs.co.uk/#/legbar-history/4554275782
I found this website that may help with the history and also color issues. These roosters look totally different than the ones I've seen, but I don't care for the color as much.
I think Ice should be on the Logo myself.He is absolutely beautiful!![]()
The roosters pictured on your link are what the standard describes as I read it and that is what we should be breeding toward if we are going to maintain the Cream Legbar as it currently exists in the UK. It is not what I am seeing in my own rooster and pictures posted here, which is crele i.e. barred black and red.
The geneticists, APA judges or other experts, please feel free to correct me as this is my current understanding and I'm still learning. First, the base color of the Cream Legbar appears to be a "dusty black" or what is seen by the eye as dark gray as opposed to black. The "cream" is where the double dose of barring is not blocking distribution of pigment i.e. the white part --- not a diluted red i.e. pale lemon/buff mixed in with the lack of pigment which is what I see in the top of my roo's neck (pictured here)
and hen lower neck hackles
rooster hackles blending to red/chestnut back and saddle. I think this is more than "some chestnut permitted."
What all of this boils down to is a basic decision. Are we as a group going to breed to the UK standard as it is, which is more 'silver/gray' than what we all seem to have or are we going to breed the "American" Cream Legbar based upon what we all seem to have, which is a bird that contains a lot of chestnut/red/buff/lemon.
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