French. 93 



perches and soft floors and runs. Dorkings are not very 

 good as layers, being table fowls first of all. 



French. 



The French people have devoted considerably more atten- 

 tion to poultry than the English have, — at least so far 

 ■is the economic qualities are concerned, and as a result 

 their fowls are much superior in commercial characteristics, 

 with one or two exceptions, to the English breeds. In all 

 cases they have regarded egg laying and quality of meat 

 before mere feather, but at the same time have bred to 

 certain general standards, and avoided the production of 

 mongrels, which has not been the case either in America 

 or England. Many of the French breeds are remark- 

 able, both for size, quality of flesh, and depth of breast, 

 and, as those of our readers who have be'en in Paris can 

 testify, are prepared in a much superior manner to the ones 

 at home, and look much better upon the table. Upon this 

 aspect of the question we shall have more to say later on, 

 when our remarks will be more appropriate. Unfortunately, 

 nearly all the French breeds have dark legs, and, therefore, 

 are objected to in many places where there is a prejudice 

 in favour of light ones. But we hope this prejudice will 

 soon die out, and were it not for poulterers and cooks, it 

 would have died a natural death already. They are the 

 culprits in the matter, and if their influence was being 

 rightly used in favour of quality and not mere appearance, 

 their customers would very soon be reconciled to the change, 

 for the legs, in spite of all that may be believed, are no 

 criterion as to the colour of the flesh. We shall now 

 briefly describe the chief French breeds, as known in this 

 country. 



The Houdan is one of the most useful breeds we have, 



