234 
THE POULTRY OF FRANCE. 
[Nature and Art, December 1, 1866. 
annually for the whole population of the French 
empire. In Paris a very exact account of the 
consumption of poultry and eggs is kept. In the 
year 1862, the value of the poultry sold in that 
city amounted to £800,000 ; that of the eggs to 
nearly £500,000. At the present time England 
imports one million of eggs daily from the Conti- 
nent. It may he asked what are the conditions 
under which poultry are reared to so much greater 
advantage in France than in England 1 Does it 
arise from the different social condition of the 
people, the arrangements of the markets, or the 
varieties of poultry generally cultivated 1 All these 
causes have their share. The division of the 
land into numerous small holdings, gives a much 
greater facility for poultry-keeping than exists 
where large farms are chiefly the rule. It cannot 
be too strongly impressed on poultry amateurs that 
very large numbers of fowls kept in one locality 
never do well. In France there are no such 
establishments ; the vast supply of fowls and eggs 
to the Paris markets, and of eggs to England, being- 
all derived from poultry-yards where comparatively 
small numbers are kept. The arrangements exist- 
ing for the sale of poultry in London are of such a' 
character as of necessity to prevent the meHopolis 
being well supplied, inasmuch as they offer no induce- 
ments for the agriculturists to send dead fowls to 
the markets ; for if a farmer kills a number of 
good poultry for the London market, he has to con- 
sign them to a salesman on whom he has no check 
whatever, and who takes whatever share of the 
proceeds he chooses to retain. Under these con- 
ditions it is not surprising that farmers do not find 
it profitable to rear fowls for the London markets. 
The best fowls that we have in the metropolis 
are those bought up when young by the higglers of 
Kent, Surrey, and Sussex, then fatted, killed, care- 
fully plucked and trussed, and brought by the 
vendors themselves to the wholesale markets ; but 
these first-class capons, as they are called, usually 
cost the consumer from five to ten shillings each. 
The varieties of poultry kept in France as profi- 
table stock next demand our attention. It may be 
stated that the French poultry-rearers have not 
been in the habit of paying any great degree of 
attention to what is known in England as purity of 
breed, nor to uniformity of marking in the plumage. 
They have essayed to obtain fowls with small, 
delicate, though firm bones (which in good specimens 
do not exceed one-eightli of the weight of the bird), 
white skin and fat, early maturity, and aptitude to 
fatten. Nevertheless, several very distinct breeds 
are cultivated, and from their great practical value 
are rapidly rising into repute in England as valuable 
■and profitable fowls. Specimens of the best of these 
breeds are admirably figured in the coloured plate. 
The parti-coloured cock and hen in the foreground 
represent the celebrated Houdan breed ; the black 
pair behind them, the Oreve-Oceurs ; and at the top 
of the plate are specimens of the no less celebrated 
fowls of La Fleche. 
The Houdans, which may be characterized as the 
Dorkings of France, are large, compact birds, very 
hardy in constitution, abundant layers of fair- 
sized eggs, with a broken plumage of black and 
white, largely developed tripartite combs, and 
abundant feathered crests. The crests of the cocks 
consist of long pointed feathers, whilst the topknots 
of the hens are more compact and rounded. In these 
days, when the hideous and unnatural chignon is 
fashionable, surely we may imagine this appendage 
would be highly esteemed. In one respect the hen 
has the advantage over her human imitator, her 
chignon is always one of her own growth. 
The Creve-Coeurs, or celebrated fowls of Nor- 
mandy, closely resemble the Houdans, but their 
plumage is much darker, and in the most valued 
species is entirely black. Moreover, the comb differs 
from that of the Houdan, being two-horned or 
bicorned. CreA^e Occurs are most valuable table- 
fowls ; they furnish a large proportion of the best 
fowls for the Paris markets. 
The La Fleche have been aptly described as long, 
weird, hobgoblin-looking birds. They differ very 
much from the tAvo varieties just described, being 
exceedingly hard and close feathered, and long in 
the leg. If the Houdans be compared with our 
Dorkings, the La Fleche should be classed with our 
Spanish ; though, as profitable layers and valuable 
table-birds, they are far superior to the Spanish, 
which, unfortunately for profitable purposes, have 
been of late years reared in England mainly as a 
fancy or ornamental fowl, one offering a striking 
contrast of Avhite face, red comb, and black plumage ; 
rather than as a full-sized bird, valuable as an 
abundant layer of large eggs. 
Neither the La Fleche nor the Creve-Coeurs haw 
been found to possess the extreme hardihood of the 
Houdan, though all of them must be regarded as 
valuable additions to our stock of domestic fowls. 
To render this article of the greatest practical 
value, I am desirous of calling attention to tlxe method 
of fattening fowls that is followed in France, as 
it is very different from that adopted in England. 
For this purpose, I Avill avail myself of a very good 
paper Avritten by Mdlle. Millet iiobinot, one of the 
highest authorities on all subjects connected with 
French poultry, condensing her account so as to 
bring it within the compass of the present article. 
Mdlle. Kobinet says that the fowls to be fattened 
should not exceed six or seven months old, and 
that the pullets should be put up before they have 
laid, should be in good condition, and Avell fed, 
from their birth up to the day on Avliich they 
are cooped. Mdlle. Kobinet regards cramming as 
the most economical and effectual mode of pro- 
ceeding. The foAvls to be fattened are placed in 
coops in which each has its own compartment. 
The coop is a long narrow wooden box, standing 
on short legs ; the outer walls and partitions are 
close boarded, and the bottom is made with rounded 
spars 14 in. in diameter, running lengthways of the 
coop ; on these spars the fowls perch. The top 
consists of a sliding door, by which the chickens 
are taken out and replaced. The partitions are 
eight inches apart, so that the foAvls cannot turn 
round. The length of each box is regulated by the 
