166 PROFITS IN POULTRY. 
color, except in the sunlight, when the golden-green re- 
flections from the plumage make them very brilliant; but 
this peculiarity is only brought out in a favorable light. 
They are much more rarely seen than the Houdans, al- 
though as producers of eggs, and for non-sitting as well 
as for early maturity, and whiteness and sweetness of 
flesh, they surpass these. ‘They are not winter layers, 
which 1s an objection; but when the cock is crossed upon 
Brahma hens, the eggs produce table birds of heavy 
weight, excellent quality, and in time for early market- 
ing. They suffer nothing from confinement, and a 
dozen can be easily kept in a yard twenty feet. square. 
They are very tame and friendly when petted. They 
excel as table birds, notwithstanding their black legs, 
which may be objected to by the marketmen or the 
cooks; this feature has no ill effect upon the color, flavor, 
or tenderness of the flesh, which is very white and of de- 
licious flavor. Young birds will fatten when three months 
old, and have been made to weigh four pounds at that age, 
and at six months, with two weeks’ fattening, have weighed 
seven pounds. The Crevecceur cock should be a heavy, 
compact bird, mounted upon short, thick legs; the thighs, 
being well feathered, tend to give the birds a heavier 
and more solid build. The back is broad and flat, giv- 
ing a robustness to the figure, and slopes but slightly 
towards the tail, which is carried high. The general 
carriage is dignified, their sedateness being somewhat 
heightened by their somber coloring. The comb is two- 
horned or ‘‘ antlered,” and the crest is formed of lancet- 
shaped feathers, which fall backwards and do not 
straggle wildly in all directions, as in the Houdan The 
chicks are hardy when properly cared for, but early 
chicks of this breed are rare, on account of the late habits 
of the hen. The breast is full; the hackle is long and 
sweeps gracefully down the neck; the beard and muffle 
are full and low on the throat, and the plumage, as pre- 
