MANUAL ON POULTRY. 19 



THE FRENCH BREEDS. 



This class embraces the Breda or Gueldres fowl, the Houdans, 

 the La Bresse, the La Fleche and Crevecoeurs. The Houdans, the 

 La Fleche and Crevecceurs are all breeds of decided merit. Some 



who have bred the La Fleche in Georgia pronounce them superior 

 as a combination fowl, for the production of both eggs and poultry 

 for the table, even to the Plymouth Rocks. 



They are large, hardy except when young, showy, prolific layers of* 

 large eggs, grow rapidly, and make superior table fowls. They have 

 crested heads and combs divided into two projections resembling 

 horns. 



The ear lobes are white in the La- Fleche and red in the Crevecceur. 



The plumage of both black, with 

 a metalic lustre ; feet and legs black 

 or slate-colored. 



Speaking of the La Fleche, Mr. I. 

 K. Felch, author of the " Breeding 

 and Management of Poultry or Th.or- 

 ough-breds for Practical Use," says: 

 "A good healthy hen of this breed, 

 we believe, will lay more eggs from 

 March to October than any other 

 breed, not excepting the Leghorn." 

 fl j The La Bresse is not bred, EO far as 

 known, in this country, nor have they 

 LA FLECHE. ever been extensively bred any- 



where except locafly where they originated. 



