415 
POULTRY, DIFFERENT VARIETIES. 
wet weather is concerned. But for the amateur who will give good care 
and attention, they will amply repay their cost in the production o i 
plenty of large, meaty eggs. In 
the South they are an admirable 
breed. In any locality they must 
be allowed plenty of liberty since 
they soon suffer from close con- 
finement. There are many vari- 
-eties described besides the pure 
white and the pure black, as the 
red-faced black, or Minorca, the 
Ancona, Gray, or mottled breed, 
and the Blue or Andalusian. The 
cut which we give on the next 
page, of the Black Spanish and 
description of same, will suffice 
for all. 
The cock should carry himself 
erect and stately, the breast pro- 
jecting and the tail erect, and with 
sickle feathers fully developed. 
The plumage should be jet black, 
and without the least approach 
to white or any other colored 
spots, but with glossy reflec- 
tions in the sunlight. The fowl 
Eose-com a' tVn itf Leghorn Cock. 
plump and compact ; the legs blue or dark lead color ; the comb large in 
both sexes, bright vermilion in color, deeply serrate or rathe- notched 
like a saw ; that of the cock entirely upright and without twist whatever, 
and extending well back of the head. The comb of tho hen should fall 
completely over on one side ; the face must be quite white and without 
red specks, wide and deep and extending high over tho eye, arched in 
shape, approaching the bottom of the comb, extending sideways to tho 
ear lobes, meeting under the throat, and in texture entirely fine and 
{smooth. The ears must be large and pendulous, and as white as the face. 
XTV. French Fowls. 
There are three principal breeds of French fowls that have within tha 
last ten years acquired an excellent reputation wherever known. They 
are tho Houdan, Creve-Cceur — both of which are quite well disseminated 
and the La Fleche. The first two breeds take their names from vil- 
lages of these names, and the latter from the arrondissement of La 
