76 Farm Poultry 



and of fine texture. Some even hold that the flesh 

 of the Dorking is superior to that of the Game. 

 American breeders prize the Dorkings highly for 

 quality of flesh, and also for the small proportion 

 of bone. They are especially noted for a broad, 

 deep breast, and the breast meat is distinctly fine in 

 quality. They fatten easily, and stand confinement 

 fairly well, although a wide range in dry weather suits 

 them best. It is said that the hens remain longer 

 with the chickens than do the hens of most breeds. 



The fifth toe is objected to by some breeders. 

 It is at least a superfluous organ so far as useful- 

 ness is concerned. It is, however, one of the promi- 

 nent characteristics of the Dorking. Some Eng- 

 lish writers, notably Wright, assert that those 

 varieties of fowls which have five toes are more 

 afflicted with bruised feet "Bumblefoot" than 

 are other varieties. 



HOUDAN 



The Houdan is without doubt the most popular 

 of French varieties that are bred in the United 

 States. The other French breeds are the Creve- 

 coeur, and the La Fleche. The Houdans rank 

 among the useful fowls and are noted for the pro- 

 duction of a goodly number of eggs, and, at the 

 same time, furnish a moderate quantity of fine 

 flesh. The cock should weigh 7J/ and the hen 6J/2 

 pounds. Wright says of them: "Better table fowls 



