Tyra, Tyland cattery, Texas USA. Specializing in chocolate and lilac
When did your love for these colors begin?
In the early 70's.
Do you have a mentor, if so who?
Unfortunately, I don't. Toni Renzacci is a shining light to us
all. I didn't have the pleasure of knowing her personally, but
it is due to her dedication and hard work that we have such beautiful
chocolates and lilacs today.
you remember your very first chocolate/lilac brought into your
He was Ch. Devine's Dodai of Tyland, out of a Dutch import and
a Jeanine CPC. Bred back to his seal point daughter, he produced
my first chocolate point Grand, Tyland's Chocolate Kiss.
you have a favorite color division? (bi-color,
himalayan, solid, parti-color, smoke, tabby)
The pointed babies are my all time favorites. I've dabbled in
chocolate bi-colors and smokes, but I gave up in a hurry. In the
beginning, we worked hard to get the stripes OUT of our Himalayans.
Now people are putting 'em back in. (But I must admit.......those
lynx points are kinda cute!)
you have any particular favorite cats in your program?
I love them all, but I must admit.......the boys are the sweetest!
all Himalayans are born white at birth, at what age do you determine
been fooled, but usually I can tell at birth.
you have any advice when distinguishing a spoiled seal point from
a chocolate point?
First, look at the pedigree to see that the gene is on both sides.
Be patient...........it takes experience.
you have any advice when distinguishing a pale blue from a lilac
I find lilacs very different from blues, in that they are very
pale and have a pinkish tint.
age do you determine their quality (pet,breed,show)?
At birth, although a top show kitten can become a pet if the adult
teeth aren't straight.
the most difficult part of working with these colors?
Finding judges who recognize the colors and understand the problems
we face in breeding them.
is the most rewarding experience working with these colors?
Seeing one's own chocolate or lilac in the ring with type as good
as the other colors...........and having the judge appreciate
(and reward) that fact.
your most important advice about these colors you'd like to give?
I agree with Lorraine concerning the need to outcross. Our chocolates
tend to be small and fine boned, and this can be improved by crossing
with lines which can correct these faults.
with these colors for everyone? Do you have any advice to offer
anyone just starting with these colors?
It helps if you don't mind beating your head against the wall!
AND.......most important..........it is an expensive HOBBY.