CARNEAUX 37 



By a little management and care the nest can be changed 

 about from one part of the room to another without causing 

 them to leave it, if such a thing is desired. They can be sepa- 

 rated from their mates and re-mated with other birds quickly, 

 and will immediately go to work. They will mate and go to 

 work at an early age and will produce squabs the year round, 

 including the molting season, if they receive the proper care 

 and food at that time. 



THE PROPER WEIGHT FOR CARNEAUX 



It is natural that people should want the largest specimens 

 when selecting stock from which to raise squabs for the market. 

 Therefore, we cannot criticize them for having natural ideas 

 oven though they might be wrong which is the case as applied 

 to Carneaux. The largest Carneaux are not the fastest breeders, 

 and do not produce the largest squabs. There is a limit to the 

 size of a pigeon and overgrown or undersized pigeons, like every- 

 thing else, are not fast breeders and will not reproduce them- 

 selves in size. This is especially true with Carneaux. The well 

 shaped, full breasted, blocky, medium-sized Carneau is by far 

 the best squab producer. 



Tiie larger and over sized Carneau breeders will have a ten- 

 deu'-y to produce large "all bone and feather" squabs and few 

 in number. 



Mr. Jas. P. Kinnard covered the question of the proper weight 

 of Carneaux when he wrote: 



"While Carneaux are larger than Homers, they are not an 

 extra large breed. A pair of typical Carneaux will, however, 

 raise more pounds of squabs in a given time than any other 

 breed. 



The French standard of perfection, adopted in 1891, shows the 

 ideal Carneau in France at that time to vary in weight from 

 500 to 525 grammes (16 1-4 to 16 5-6 ounces) for cocks, and 425 to 

 450 grammes (142-5 to 15 ounces) for hens. By a careful system 

 of selection, mating and breeding these weights have been con- 

 siderably increased in America since that time, and the type 

 consequently enlarged. 



The weights preferred by the standard of perfection adopted 

 by the International Carneau Club of America are as follows: 



