MANUAL ON POULTRY. 19 



THE FRENCH BREEDS. 



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

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

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



HOUDANS. 



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 resem- 

 bling horns. 



The ear-lobes are white in the La Fleehe and red in the Oevecoeuiv 



The plumage of both black, with 

 a metallic lustre ; feet and legs black 

 or slate-colored. 



Speaking of the La Fleche, Mr. 1 

 K. Felch, author of the "Breeding* 

 and Management of Poultry or Thor- 

 ough-breds for Practical Use," says r 

 "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/* 

 The La Bresse is not bred, so fair 

 as known, in this country, nor haye 

 LA FLECHE/ they ever been extensively bred any- 



where except locally where they originated. 



