STANDARD VARIETIES OF CHICKENS. 
111. THE ASIATIC, ENGLISH, AND FRENCH CLASSES. 
CONTENTS. 
rage. 
Characteristics of the meat breeds_ 3 
Breeds and varieties_ 5 
Asiatic class : 
Brahma_ 6 
Cochin_ 9 
Langshan_ 12 
English class : 
Dorking_ 14 
Red Cap_ 16 
Orpington_ 17 
Page. 
Breeds and varieties — Continued. 
English class — Continued. 
Cornish _ 21 
Sussex - 23 
French class : 
IToudan _ 25 
Crhvecoeur _ 28 
La Flhche_ 29 
Faverolles- 30 
CHARACTERISTICS OF THE MEAT BREEDS. 
I N SIZE the meat breeds average larger than the general-purpose 
breeds^ such as the Plymouth Rock, and these in turn are larger 
than the egg breeds. The larger breeds and varieties of the meat 
class in particular are somewhat more phlegmatic in temperament 
and are comparatively easy to keep confined. When given their 
freedom they do not range so far and are not so good foragers as 
either the general-purpose or the egg breeds. The meat breeds also 
mature more slowly than the smaller breeds. There is a decided 
tendency for them to become too fat, as is also the case with some of 
the general-purpose breeds, which necessitates careful feeding to 
prevent excessive weight. All grain should be fed in a litter of 
straw or other scratch material, to make the hens scratch for it and 
thereby exercise. 
All the meat breeds except the Red Cap, La Fleclie, Crevecceur, 
and Houclan are sitters and make good mothers. Some of those 
with feathered legs, however, are inclined to be clumsy and are apt 
to step on their chicks. All these breeds lay brown-shelled eggs 
except the Red Cap and the Dorking, which lay white or tinted eggs, 
and the La Fleclie, Crevecceur, and Houdan, which lay white eggs. 
Some of the breeds have feathered shanks or toes, some are clean¬ 
legged, some have yellow skins and legs, and still others have 
white skins and legs. 
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