88 BlGGIvE POULTRY BOOK. 



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 ; Canipines — Silver and 

 Golden. The Hamburgs are the principal breed and 

 ' < . the Golden-Penciled 



^«* j^ are shown in color- 



V ^' ^ cd Plate IX. Ham- 



burgs, like the Leg- 

 horns, are celebrated 

 as egg producers, but 

 their eggs are small, 

 like the fowls. They 

 siLVER-sp^\\. . . .. .. ^ >' I I , ■ have been used with 



good effect to cross with larger fowls, to increase their 

 la3'ing quality. 



The Red Caps are a larger type of Hamburg with 

 a ver}" large rose comb. The Canipines, 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 La 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 ate small and the meat 

 jtiicy. Like the Dorkings, they have five toes on each 

 foot. The Crevecoeurs and La Fleche have black 



