3 8o 



POULTRY CULTURE 



It is thought to have been produced by crossing the Golden-Spangled 

 Hamburg and the Black- Red Game. In color it follows the Golden- 

 Spangled Hamburg quite closely. The shape is what would be ex- 

 pected in a larger, coarser type of Hamburg, with greater breast 

 development, due to Game blood. American Standard weights are 

 cock, *j\ pounds ; cockerel, 6 pounds ; hen, 6 pounds ; pullet, 5 

 pounds. The comb is rose, very large, and gives the name to the 

 breed. The skin is white, the legs slate. The Redcap has long 



been considered one of the 

 best-laying breeds, equal to the 

 lighter-bodied types in egg 

 production, and in meat qual- 

 ities superior to them, though 

 not equal to races developed 

 more with a view to table qual- 

 ities. It is rarely seen in this 

 country. 



French and Belgian meat 

 types. The market-type fowls 

 of France lack something of 

 the size and substance of such 

 English types as the Dorking 



FIG. 374- Colored (or Dark) Dorking hen and India11 Game ' With SOme 

 (Photograph by Graham) modifications of the form of 



the European laying types, 



and with occasional traces of the Game type, the class of French 

 table fowls represents fineness of fiber in flesh and special capacity 

 for forcing for market, rather than development of size and quantity 

 of meat. Most of these races have been developed in the districts 

 from which they take their names. 



Bresse. In the south of France there has been developed a race 

 called the Bresse, closely resembling the Leghorn but with a re- 

 markable tendency to fatten. It is bred in four color varieties, 

 White, Black, Gray, and Blue. 



La Flhhe. In this race we have the extreme development of meat 

 properties on a foundation of European laying-type stock as pro- 

 duced in France. With weight approximating that of the Dorking, 

 it is a higher-stationed, more stylish-looking fowl. It is thought 



