THE POULTRY BOOK. 
215 
locality ; but it is not carried on in large establishments, experience proving that 
tbe collection of large numbers of poultry in one place invariably gives rise to 
epidemics amongst them. The Bresse race is not, however, so pure as some 
others, the delicacy of the meat and the rapidity of the fattening being supposed 
to depend principally on soil and the mode of feeding. The Bresse pullet can 
be fattened at the age of tliree months, while those of other localities are not 
got ready for market until a much later period. 
The fowls of La Bresse have certain features which clearly distinguish them 
from other breeds of the neighbourhood. They are above the average size, short 
legged, small boned, the plumage white, with some few spots of grey. The comb 
is single, straight, and indented. They have four toes on the leg, which is brown 
and smooth ; the skin is fine, and the fiesh delicate and savoury. 
The hens begin to lay in February, and for a month or six weeks lay daily, 
then three or four times a week, until they have laid about 160 eggs, besides 
rearing two or three broods. 
“ The cocks are changed continually, local experience confirming the general 
opinion that the produce of young males fattens the most speedily. 
The first broods come off in March ; the earliest chickens appear at market 
at the beginning of May : they then, at two months old, weigh 2 lb., and sell for 2 
to 2J francs. 
“ The chickens when young are fed on a paste made of skim-milk, bran, and 
potatoes, boiled and mashed ; when older they have tail corn or buckwheat. The 
' pillettes’ which are to become poulardes are put into the coop at the age of 
three to three and a half months ; the capons at four months. In the extreme 
cold of winter the 'fatting process occupies three or four weeks longer than at 
other times. 
‘‘ A fat poularde of La Bresse at four or five months age weighs 6 lb., a capon 
six months old 8 lb, to 10 lb. 
The fatting goes on in a closed and dark chamber; each fowl has a small box 
allotted to it, and is kept almost motionless. The food given is a mixture of the 
meal of white maize and of buckwheat, moistened with skim-milk. The poultry- 
woman takes the bird between her knees, opens the beak with her left hand, 
and inserts a pellet with her right. After three or four weeks of fatting they are 
killed by bleeding them at the palate : ^ they are carefully plucked at once, and 
then wrapped in a piece of fine linen steeped in milk, and fastened on with a 
piece of string : this is kept on until they are sold. To produce a fine poularde 
takes about five gallons of meal. 
Their whiteness, fine grain, and rounded form, cause them to be in great de- 
mand. The best specimens are bought by purveyors, who forwar.d them to various 
parts of France, Germany, Switzerland, and Italy. The home markets have a 
* Query — By thrusting a sharp-pointed knife through the back of the roof of the mouth into 
the brain, there being no large vessel in the roof of the mouth. — En. Poultry Booki 
