100 POULTRY FATTENING. 



crossing with Polands, so as to improve the crest 

 (huppe) and plumage, much to the detriment of the 

 quahty of the flesh, size, and maturity. This latter 

 point must be specially taken into account for breeding 

 the poor little victims of our greediness. We have 

 in Prance another variety of fowls, superior to the 

 Houdans for breeding petits poussins, namely, the 

 ' Paverolles.' They are bred in immense numbers in 

 our departments, and are preferred to any breed for 

 this special industry. They originated some twenty-five 

 years ago, by crossings between Houdans, Dorkings, 

 Brahmas, and Cochins. These fowls grow to an 

 enormous size, and are splendid for the table ; in 

 Paris they are sold under the name of Houdans. 

 PaveroUes grow faster than Houdans, but do not 

 feather so soon ; the chicks are large, plump, hardy, 

 and very easily reared. Their qualities are their mis- 

 fortune : they are perfect, and therefore fall victims to 

 those who work at ' the Destruction of the Innocents.' " 



As giving further information upon this point, I also 

 give translation from the work of Madame Millet- 

 Eobinet, which shows that the trade is by no means a 

 new one : — 



"It is difficult to perfectly fatten a chicken which 

 has not attained full growth ; nevertheless one can put 

 on flesh and even make it a little fat. In this state it 

 is very tender and delicious to eat, although it has not 

 the same taste as a fowl which has been thoroughly 

 fattened. To bring a chicken to this stage of fattening, 

 it is not absolutely necessary to shut it in a cage as 

 one does an adult fowl. Let it be at liberty, and twice 

 a day give it grain to eat, in addition to what it finds 



