3i3 
Chapter XLI. 
FRENCH BREEDS 
(Other than the Houdan). 
In treating on the subject of tlie French breeds of Poultry other than the Houdan, we have to remark upon 
the one characteristic trait that the whole of them possess — that of their good table qualities, which are, 
without a single excei)tion, of the highest order, both as regards whiteness and juiciness of flesh, and 
comparative smallness of bone and waste ofifal. There is no doubt that as high-class varieties suitable for 
a special purpose— that of Fowls for table and export— our Poultry Farmers might do a deal worse than 
introducing one or other of the French varieties. Even as pure-bred birds they would give much larger nett 
returns than many of the breeds with which we are closely acquainted. Another important point, not to be 
overlooked where uniformity of plumage is desired, is that again, almost without exception, the more 
prominent French varieties are either black, or black and white, it being an extreme rarity to find a breed or 
variety, which exhibits other mixed coloured feathers in the plumage, and a number of them also possess 
pinky-white feet and legs, a considerable recommendation for a class of Poultry suitable for export. No 
danger is at all likely to arise on the score of the French breeds being difficult to acclimatise in Australia, we 
in this country being in a much more favourable position regarding climate than either America or England. 
We therefore proceed to give a short description of the various French breeds, omitting the Houdan, which 
however, will be found fully described in Chapter XXHI. 
CREVECCEUR. 
This variety is of bulkier appearance than the Houdan, although similar in many respects, the 
bird being a little longer on the leg, and wanting the characteristic fifth toe, which the Houdan 
possesses, and the comb is also of quite a different formation. They are, however, quite the equal of the 
Houdan for table purposes, though not quite such consistent layers. There are three varieties of Creves — 
Blacks, Whites, and Blues, or Slate-coloured. They are non-sitters, and are recognised as a delicate breed, 
being suitable only for warm, dry climates. If kept under these conditions they will thrive, and give as good 
a return as any individual breed. The chickens when first hatched are black, the crest being black and 
white, the under colour of body being yellow. 
One important point in their favour is that they bear confinement exceedingly well. They are, however, 
very subject to the same disgusting habit of feather-eating as the Houdan, if not looked after and fed 
properly. They are just as tame and confiding in disposition as the Houdan, and are a breed which is 
attached to home surroundings, so much so, that at times, if allowed to intrude on the precincts of the 
outhouse or kitchen, they will become a nuisance ; on the other hand, if given a free range, they are excellent 
foragers, and will give better returns if kept under these conditions. The principal distinguishing features of 
the Creves from the Houdans are the legs, feet, and comb. The latter is a very peculiar and unique 
appendage, and found solely in this breed, being composed of two horns branching outwards from the base. 
The crest and beard are more fully developed than in the Houdan, but in most cases the Black Creves will 
exhibit white in crest at or about two years of age. This is, of course, a fault for exhibition, which, as a matter 
of course, spoils their appearance, but may be counteracted by mating the breeding stock to eradicate the 
tendency. For crossing to improve the quality of meat in other breeds they are of great value, this quality 
being so prepotent in the Creves, and as the stock thus bred is certainly improved to a great degree in 
hardiness, in which the Creve fails, there is much to be gained on both sides if high-class Table Fowls are 
desired. 
