88 BIGGLK POULTRY BOOK. 



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The fifth class is the Hamburg. This includes the 

 Hamburg breed with six varieties Golden-Spangled, 

 Silver -Spangled, Golden -Penciled, Silver -Penciled, 

 White and Black ; Red Caps ; Campines Silver and 

 Golden. The Hamburgs are the principal breed and 



the Golden-Penciled 

 are shown in color- 

 ed Plate IX. Ham- 

 burgs, like the Leg- 

 horns, are celebrated 

 | as egg producers, but 

 i their eggs are small, 

 I like the fowls. They 



SILVER-SPANGLED HAMBURG. liaV6 been USed with 



good effect to cross with larger fowls, to increase their 

 laying quality. 



The Red Caps are a larger type of Hamburg with 

 a very large rose comb. The Campines, a variety of 

 recent introduction, are similar in general appear- 

 ance to Hamburgs, but have single combs. 



The sixth class embraces the French breeds: 

 Houdans, Crevecoeurs and L,a Fleche. The Houdans 

 are shown in colored Plate X. They are distin- 

 guished by a large crest, V-shaped combs and plumage 

 of mottled black and white, the black predominating. 

 A full-grown male should weigh seven pounds, and a 

 female six pounds. Houdans are good layers, have 

 compact, well-proportioned bodies, and are superior 

 table and market fowls. The flesh of all the French 

 breeds is white, the bones aie small and the meat 

 juicy. Ivike the Dorkings, they have five toes on each 

 foot. The Crevecoeurs and L,a Fleche have black 



