HOUDANS 



37 



The blood from the Hamburgs has been used in establishing 

 some of our most useful American breeds. Though they breed 

 remarkably true to color and shape, especially for fowls that have 

 such a wide range of color, the problem of securing perfection 

 demands the skill and patience of the most inveterate fancier. 

 In this country, they are bred more for exhibition purposes than 

 anything else. 



Fig. 20. — Sicilian Buttercups. 



French Breeds. — There are three varieties of poultry listed in 

 the French class — Houdans, Crevecoeurs and La Fleche. Of 

 these, only the Houdans can be classified as an egg breed, and, in 

 fact, they might just as well be called a dual-purpose fowl, for 

 they are highly esteemed for table purposes. See Fig. 21. They 

 are the most popular French breed in this country, and while not 

 raised in such large numbers as many other varieties of chickens, 

 still they are bred to a fair extent throughout the States. 



