Poultry Types 41 



With averted face, I carried it down to the Con- 

 cierge, and asked her if she tliought her cat would 

 touch it. She beamed, and accepted on behalf of 

 the cat without hesitation, but from the odor and 

 the merry song that rose from her kitchen window 

 I judged that the cat was not to be served first, 

 and felt that I had learned another lesson in home 

 economics, d, la Paris. 



The French breeds vary in one or two essentials ■ 

 from most poultry. They have all white meat, a 

 great recommendation to some people I have 

 carved for, and have five toes on each foot. The 

 Crevecoeurs and La Fleche have black plumage 

 and are rather larger than the Houdans. Although 

 they are excellent fowl, they have found little 

 favor in this country. 



ENGLISH BREEDS 



The English breeds, Dorkings and Orpingtons, 

 are fowl which have, at different times and places, 

 threatened to get a firm foothold in America and 

 displace our native poultry. Almost my earliest 

 recollection of hens is a long oration from a neigh- 

 bor over the back fence on the merits of his White 



