CHAPTER 111 



CARNEAUX 



ORIGIN AND DEVELOPMENT OF THE CARNEAU 



Nobody seems to know the origin of the Carneau. By some 

 it is claimed to be a made or created breed, others maintain 

 that it is a separate and distinct breed that has been in existence 

 for centuries. Until the last fifteen oi' twenty years, however, 

 the Carneau was little known in America. The first birds of 

 this breed came from Belgium and France, and some claim that 

 there are two branches of the breed, namely: the Belgian Car- 

 neau and the French Carneau, but I am strongly of the opinion 

 that a Carneau is a Carneau, whether it comes from France or 

 Belgium, at least birds coming from both of these countries 

 appear to be just about the same. Neither of them, i^owever, 

 are developed to the present American standard, which has been 

 greatly improved in the last decade, both from the standpoint 

 of beauty in color and type, and its squab producing ability. 

 The American Carneau is more uniform in size and color, and 

 is a better squab producer. I attribute this to the fact that we 

 have specialized on these qualities here in America, and by the 

 process of selection and elimination have gradually built our 

 birds to a higher standard. 



The Carneau in America is popular, because it possesses rare 

 quality in the production of extra large, fat, plump, well fla- 

 vored, white meated squabs. Coupled with this is its rare beauty 

 and color, shape and size, its domestic and general disposition. 

 The Carneau will do well in any climate, from frigid Alaska 

 to the torrid Panama. It will adapt itself to almost any condi- 

 tion, and immediately start on its perpetuous work of squab 

 raising, which seems to be its only aim in life. The natural 

 color of a Carneau is rich dark red with white feathers irregu- 

 larly scattered over its body, or a rich buff or golden yellow 

 with the same assortment of irregular white feathers, rare ex- 

 ceptions, all red or all yellow. The desire of some breeders to 



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