348 
The Australasian Book of Poultry. 
Caumont rank high as a table Fowl, being ready to fatten for market at three months old. The flesh is of 
fine texture, white and juicy. 
THE CAMPINE. 
This breed originated in Belgium, but are now widely known throughout France and America. Like 
the Creve, they cannot be kept under damp or wet conditions, and require a thoroughly dry soil to do at 
all well. Under these circumstances they are splendid layers of good-sized eggs. Some authorities claim for 
this breed of Poultry the title of Champion Layers. Their flesh is juicy, white, and of delicate flavour. 
For the table alone, they are not a profitable breed to keep, being of very slow growth, and maturing late. 
The plumage is very varied, resembling somewhat the various varieties of the Hamburg. 
UE CAUX. 
The De Caux is a rather small Fowl, and quite black in plumage. The comb is single, and carried 
erect, the wattles are large, the ear-lobes white, tinged with blue, the shanks and feet are of a greyish shade. 
The hens are considered good layers, but cannot be depended upon to incubate. The flesh, like the 
majority of French Poultry, is very firm, white, and juicy, and of excellent quality. There is still another 
sub-variety of the De Caux, named Caussades, These are very similar in appearance, though scarcely so 
large in body, but have rather larger ear-lobes than the De Caux. 
DU MANS. 
The Du Mans breed is of the same colour, shape, and carriage as the La Fleche, differing from the latter 
variety in the comb formation, the Du Mans having a rose comb ending in a long spike or leader at the back 
similar to the Hamburg. The hens are not classed in the front rank of the French laying breeds, and do 
not incubate to any extent; but as a set off to this failing have extraordinarily hardy constitutions, and will 
thrive anywhere. The chickens are very precocious and quickly arrive at maturity, the flesh being of high 
quality and delicious flavour. 
LA BRESSE. 
This variety has a decided resemblance to the Dorking in shape, but can only be classed as a good 
stamp of common fowl. They are found in two colours, blacks and greys, or more properly speaking, 
speckled. The chief characteristics of the black variety is the carriage of the cock, the comb straight and 
single, thick at the base, and well serrated ; the wattles long and pendent, thin, and of fine texture ; ear-lobes 
of good size, white, and smooth ; shanks and feet slate colour, with four toes to each foot, showing that if the 
Dorking has been used in their formation, the fifth toe has been bred out ; the tail large, full, and with an 
abundance of broad curved sickles. The hen resembles the cock in all points, making allowance for 
difference in sex, though in her case the comb falls to one side. 
The plumage of the grey or speckled variety is composed of irregular markings of black and white. The 
cock is white on the breast, back, and hackles ; black and white on the wing, the tail, and especially the 
sickles, black, irregularly splashed with white, the under part of body and fluff also splashed with white. The 
hen to match is unevenly splashed all over the body with the exception of the true tail, which, as a rule, is 
nearly always black, with just a few specks of white on the top feathers. 
The grey hens are good layers, and do not frequently develop the incubating instinct, but if they 
exhibit signs of broodiness can be relied upon as steady sitters and good mothers. The blacks are generally 
considered superior to the greys, being larger and of stronger constitution, and in consequence the chickens 
are easily reared. They are also good sitters and excellent mothers. To breed each variety to perfection 
they must be allowed free range, and under these circumstances are good foragers and cost but a trifle to 
keep. They will not do well in confinement, being unable to stand the least restraint, pining away and 
dying in a short time, and will not give a fair or reasonable return if kept on wet or damp ground. The 
flesh of the La Bresse is very white, the skin fine and delicate looking, and is excellent eating. 
