The Poultry of France. 87 



During the last tnenty years the price has not varied mate- 

 rially, but the sale has at least tripled. 



On every farm poultry is fatted to a certain extent, but the 

 trade in choice specimens is, in some measure, confined to small 

 proprietors or farmers in certain communes on the borders of 

 La Bresse and Revormont. One of these " Chamhriers " will sell 

 Ijetween September and March 200 to 300 fowls, half-fat, or 

 prime-fat specimens, making- of his poultry alone from ol. to 

 nearly 5Z. per acre of his occupation. 



All do not succeed alike even when favourably circumstanced, 

 for certain families and farms enjoy a special reputation ; but 

 success generally depends on having the breed quite pure. Cross- 

 breeding has been tried at various times to increase the size or 

 improve the quality of the race, but these attempts proved 

 failures. When a cross with the far-famed Cochins was tried 

 there was a gain in size, but a loss in delicacy and flavour, so that 

 this cross is now quite interdicted. Any fowl that shows the 

 least sign of cross-breeding by a yellow tinge, or even by having 

 scales on the legs, loses at once one-fifth or one-sixth of its value 

 at market. These attempts have served at least to establish the 

 value of the breed, and the importance of maintaining its purity. 



In short, their delicate mould, early maturity", and readiness to 

 fatten, make them the short-horns of the poultry-yard, with this 

 advantage over their bovine rivals — that the quality of the flesh 

 is first-rate, as various renoAvned epicures have testified. Until 

 lately the poultry of La Bresse was little known or appreciated 

 at Paris, though for forty years it has been exported to St, Peters- 

 burg. 



The breed is hardy, and will adapt itself to all parts of 

 France. But the fatting trade is not so accommodating. To 

 insure success not only the pure breed and the proper food 

 (white maize and buckwheat) must be procured, but the skill 

 and the habits handed down from one generation to another 

 among the farmer's of La Bresse must be naturalized and fol- 

 lowed up. 



Such is the evidence of ]VL Dubost, the able advocate of this 

 breed of poultry. 



The Poultry of La Fleche. 



With the preceding narrative we may compare an account 

 of twenty years' experience in fatting the breed of La Fleche by 

 Mdlle. Millet Robinet, a lady who appears to be the author of a 

 Manual on Poultry, and a high authority on the subject. 



As a preliminary she clears up the meaning of a " poularde," 

 assuring us that it has never been operated upon in any way, 

 and thus describes a good specimen : — 



