S’ 
The French peasantry have for many 
years made the production of eggs a spec¬ 
ialty, and they have several popular breeds 
which have been introduced into this coun¬ 
try, and among them are the Houdans and 
Crevecoeurs. The Houdans are the best 
houdans. 
legs are dark colored and their flesh par¬ 
takes of the same color. They are not a 
good table fowl, but as egg producers they 
show an extraordinary recklessness, often 
laying themselves to death in order to keep 
the price down. They should have plenty 
of range in summer, and in winter they 
should be supplied with animal food, or 
they will eat their own feathers as a sub¬ 
stitute. 
SILVER SPANGLED HAMBURGS. 
The Hamburgs are also great layers, 
but their small size and the poor quality of 
their flesh do not give them much favor, 
except among those with whom eggs are 
the great desideratum. They lay a small 
white egg and seldom or never want to sit. 
They have the white ear lobes and large 
rose combs. The type of the variety is the 
Silver Spangled Hamburg of which we 
give a cut. They are unexcelled in beauty 
of form and feather. The Hamburgs are 
supposed to be of Dutch origin. 
WHITE CRESTED WHITE POLISH'. 
knovai here and consequently the most 
popular They are of medium size and 
are well adapted for the table or market. 
They are non-sitters and those who breed 
them generally keep some other kind to 
hatch their eggs. Their plumage is black 
and white spotted, and they have a heavy 
top-knot which is sometimes so heavy as to 
prove considerably disadvantageous, espec¬ 
ially when hawks are troublesome. Those 
who raise them should keep a few guinea 
fowls to perform picket duty for them. 
WHITE CRESTED BLACK POLISH. 
The Polish fowls, of which there are sev¬ 
eral varieties are also pretty good layers, 
but generally their small size renders them 
distasteful to the average farmer who dfe- 
sires flesh as well as eggs; still some fanci- 
(Continuedjo page 6.) 
