5^2, f 7° STANDARD VARIETIES OF CHICKENS III. THE ASIATIC, ENGLISH, AND FRENCH CLASSES ROB R. SLOCUM Of the Animal Husbandry Division FARMERS’ BULLETIN 1052 UNITED STATES DEPARTMENT OF AGRICULTURE Contribution from the Bureau of Animal Industry JOHN R. MOHLER, Chief Washington, D. C. August, 1919 Show this bulletin to a neighbor. Additional copies may be obtained free from the Division of Publications, United States Department of Agriculture WASHINGTON : GOVERNMENT PRINTING OFFICE : 1919 THE BREEDS of chickens included in the Asiatic, English, and French classes are in the main of a relatively large size, and have been developed primarily as meat breeds. They are not so com¬ monly kept in this country as either the general-pur¬ pose or the egg breeds. The best-known meat breeds in the United States are those of the Asiatic class. However, the breeds of the English and French classes, while averaging somewhat smaller in size than those of the Asiatic class, were developed for their table qualities and therefore are popularly grouped among the meat breeds. In the opinion of many persons the Sussex and Orpington breeds, both English, are general-purpose breeds. The Orping¬ ton, in particular, is a fairly common and popular farm fowl in the United States. 'Flic best-known section of the United States in which large table fowls of superior quality are pro¬ duced in considerable quantities is the South Shore district of Massachusetts, near Boston. The chicks are hatched in the fall or early winter, and both males and females are grown to a good size and marketed as South Shore roasters. The males usually are caponizcd, but are marketed as roasters rather than capons, and the pullets are marketed before they begin to lay. 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. IN 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. 3 4 Fanners' Bulletin 1052 POINTS £>LAPE HACKLE wm-sow ■ATHENS- wiNC-mn -KComniEj FLUFF Turn SICKLE , , FEATHERS / LI AIN TAIL FEATHERS SICKLES V~ tail CCYEffTS V; M , he I -A v,w-* , SI* 4t - * ♦ — SEEK WATTLES ' - ONTTTf TOE FEATHERS- r "-'M* " ' i ««*. - *- W’ '■ ‘ '‘V 7VES /• v/‘u- . — Fig. 1. — Glossary chart giving the names of the various sections of a male fowl. Standard Varieties of Chickens. 5 BREEDS AND VARIETIES. Following are the standard breeds and varieties of meat fowls: Standard breeds and varieties of meat fowls. Asiatic Class. Breed. Variety. Standard weight. Cock. Hen. Cock¬ erel. Pullet. /Light . Pounds. 12 11 11 11 11 1 1 A 91 Pounds. 91 81 81 81 81 81 71 7-1 Pounds. 10 9 9 9 9 9 8 8 Pounds. 8 7 7 7 7 7 61 61 To i almui . . ..... Cochin . Langshan . [Dark . [Buff . Partridge . White . Black . /Black . V White . English Class. [White . 71 8 6 61 5 < Silver-gray . 61 7 7 51 [Colored . 9 8 G 71 6 G 5 [Buff . 10 8 81 7 Black . 10 8 81 7 I White . . . 10 8 81 7 [Blue . 10 8 w 2 81 8 7 [Dark . 10 71 6 \ White . 10 71 8 6 ! [White-Laced Red . 8 6“ 7 5 /Speckled . 9 7 71 71 G [Red . 9 7 G Dorking. Red Cap. . Orpington. Cornish. . . Sussex. . . . French Class. Mottled . 71 61 61 51 White . 71 61 61 51 Black . 8 7 7 G Black . 81 71 71 61 Salmon . 8 61 7 51 Houdan... Crevecoeur La Fleche. Faverolles. In describing these breeds and varieties it is the intention to give only a general statement of their appearance and characteristics. For a detailed description of standard exhibition specimens the reader is referred to the American Standard of Perfection, a book published by the American Poultry Association, which is the guide used in judging at all poultry shows in the United States. The breeds are discussed here in the order in which they appear in the American Standard of Perfection. 0 Farmers’ Bulletin 1052. BRAHMA. The Brahma is one of the oldest standard breeds in this country. It is of Asiatic origin and was first imported into the United States from India. This breed has been kept and bred more extensively in New England than in any other section of the country. The Brahma is characterized by its large size and by its appearance of strength and general substantiality. The body is broad and deep, Fig. 2. — Light Brahma male. and of good length. The female appears somewhat lower set on the legs than the male. The tail is carried moderately low. The head has a massive appearance in both sexes, the skull overhanging the eyes. The Brahma has a pea comb, which gives the breed a charac¬ teristic appearance. The feathering is abundant and rather loose, but still the fowl has a smooth appearance. The feathering extends down the outer side Standard Varieties of Chickens. 7 of the shanks and along the outer and middle toes of each foot. The shanks are yellow or dusky yellow and the skin is yellow. The hens lay large, brown eggs and are especially reputed as winter layers. The light variety averages a pound more in weight than the dark variety. X/ Light Brahma. — The Light Brahma is the variety of this breed which is best known in this country and most extensively bred. The coloring is very attractive and is the same as that of the various Co¬ lumbian varieties of other breeds. In general the color is white, the hackle feathers being black with a narrow edging of white, the main tail feathers black, the tail coverts black with distinct white lacings. The primary feathers of the wing are almost black, and the secondary feathers about half black, but this black is hidden when the wings are folded. The feathers of the shanks are white and black, and those of the outer toes also white and black, the black feathers being laced with white. The undercolor in both sexes is bluish slate, shading into a bluish white in the breast as the surface is approached. The standard weight of cocks is 12 pounds, hens 91 pounds, cockerels 10 pounds, pullets 8 pounds. Dark Brahma. — The Dark Brahma is a variety which is rarely found at the present time in the United States. In coloring it is most 8 Farmers’ Bulletin 1052. attractive, the general color plan being the same as the Silver Penciled variety of other breeds. «/ In general the plumage of the male consists of a silver- white top color, extending over the shoulders and back, the hackle and saddle striped with black. The rest of the body plumage, including the main tail feathers and sickles, is black. The wings when folded show a bar of black extending across below the shoulder. Below this black bar Fkj. 4. — Dark Brahma male. the wings show white, due to the white on the outside of the sec¬ ondaries. In the female the general trend of color is gray, with delicate, dis¬ tinct. concentric, dark penciling on each feather, except the hackle, each feather of which is silvery white with a black center, showing a slight gray penciling, and the main tail feathers, which are black, with the two top feathers showing some penciling. The undercolor is slate throughout in both sexes. The standard weight of cocks is 11 pounds, hens 81 pounds, cockerels 0 pounds, pullets 7 pounds. Standard Varieties of Chickens. 9 COCHIN. The Cochin is also one of the oldest standard breeds. It is be¬ lieved to have originated in China and to have been imported into the United States from that country or from England. The Cochin is particularly characterized by the nature of its feathering, which is very heavy and very soft and loose. The large size of these fowls and the character of feathering give them a decided appearance of massiveness. In shape they arc deep bodied and appear to be rather round. The profuse feathering gives Fig. 5. — Dark Brahma female. the bird the appearance of being set very low on its legs, as the body feathering completely hides the hock joints. The heavy feathering has brought about the development of a large cushion in the female, giving the hens the appearance of having a very short back and a convex sweep from the back to the end of the tail. The feathering extends down the outer sides of the shanks in great profusion, and also covers the outer and middle toes, almost completely hiding the feet. The feathers about the hocks should be soft and curving, as stiff feathers extending back from the hocks produce what is known as vulture hocks, which are undesirable in this breed. 120037' — 10 — Bull. 1032 - 2 10 Fanners’ Bulletin 1052. The Cochin has been bred for extreme development of feathers with the result that it is known at the present time in the I mted States principally as a fancy fowl and is not kept to any great extent on farms. The comb is single. The shanks and toes are yellow, except in the Black Cochin, in which the shanks may show some black, and the skin of all varieties is yellow. The hens of this breed lay brown eggs. The standard weight of cocks is 11 pounds, hens 8| pounds, cockerels 9 pounds, pullets < pounds. Fig. G. — Buff Cochin male. Buff Cochin.— The Buff Cochin is distinguished from the other Cochins by the color alone, which should be an even shade of golden buff throughout. Shafting, or the presence of feathers having a shaft of different color from the rest of the feather, and mealiness, or the presence of feathers sprinkled with lighter color as though sprinkled with meal, are undesirable. As deep an undercolor of buff as it is possible to obtain is desired. The shade ot buff of the females runs somewhat lighter than that of the males. An important point in this variety, as in all other buff varieties, is to have the shade of color as even as possible over the entire surface. Standard Varieties of Chickens. 1 1 Partridge Cochin. — The Partridge Cochin is a very beautiful and attractive variety. In general the plumage of the male consists of a rich-red top color extending over the shoulders and back, the hackle and saddle being striped with black. The rest of the body plumage, including the main tail feathers and sickles, is black. The wings when folded show a bar of black extending across below the shoulder. In the female the general trend of color is a brown or mahogany with delicate, distinct, concentric, dark penciling on each feather except the hackle, each feather of which is red or bay with a black Fig. 7. — Buff Cochin female. center, showing a slight penciling of brown, and the main tail feathers, which are black, with the two top feathers showing some brown penciling. The undercolor in both sexes should be slate throughout. White Cochin. — The White Cochin should be a pure white through¬ out in both sexes, free from any foreign color whatever. The surface color should show no brassiness and there should be no indication of creaminess in the surface or the undercolor. Brassiness is more likely to occur in the male than in the female. Black Cochin. — The Black Cochin should be black throughout in both sexes, the surface color showing a greenish sheen free from pur¬ ple, while the undercolor is dull black. 12 Farmers' Bulletin 1052. LANGSHAN. The Langshan, like the Brahma and the Cochin, is one of the old¬ est standard breeds of poultry in this country. It originated in China and was imported to the United States either directly or through England. The Langshan is characterized by its length of leg and great height. It is very much taller in proportion to its length of body Fig. 8— Black Langshan male. than either the Brahma or the Cochin, and in consequence it does not •rive the same appearance of massiveness. The tail in both sexes is carried high, the curve of neck, back, and tail forming a U shape. The end of the tail is carried on a level with the head of the fowl. While the Langshan is abundantly feathered, it is also more closely feathered than either the Brahma or the Cochin. The length of leg, neck, and tail of this fowl gives it a great reach, which makes its 13 Standard Varieties of Chickens. shape very characteristic among the standard breeds. The comb is single and of medium size. The liens of this breed lay brown-shelled eggs. The feathering of the body extends down the outer side of the shanks and along the outer toes, the other toes being free from feath¬ ers. The shank and toe feathering is somewhat less abundant than in the Brahma and considerably less so than in the Cochin. The shanks and toes are black or slaty blue and the skin is white. Fig. 9. — Black Langshan female. The standard weight of cocks is 9^ pounds, hens 7^ pounds, cocker¬ els 8 pounds, pullets 6^ pounds. It will be seen, therefore, that this breed is considerably lighter than either the Brahma or Cochin, be¬ ing almost identical with the Plymouth Bock in the standard weight. Black Langshan. — The Black Langshan should be black throughout in both sexes, showing no foreign color of any kind. The black on the surface should show a greenish sheen free from purple. The shanks and toes of this variety are. black and the bottoms of the feet are pinkish white. 14 Farmers' Bulletin 1052. White Langshan.— The White Langshan should be pure white throughout in both sexes, with no evidence of any foreign color. The surface color should be free from any indication of brassiness and there should be no evidence of creaminess in the surface or in the un¬ dercolor. Brassiness is more likely to appear in the male than in the female. The shanks and toes are slaty or blue in color. DORKING. The Dorking is an English breed which has been developed and kept quite extensively in England for a long period and is w idelt know n Fig. 10. — Si Ivor-Gray Dorking male. for its desirable table qualities. In type the Dorking is low set on the legs, with a very long body and prominent breast. The outline of the body is decidedly rectangular. The legs, toes, and skin are white. This breed lays a tinted egg. One of the most distinctive characteristics of the Dorking is the presence of the fifth toe, directly above the usual fourth toe, and it is generally of good length, curv¬ ing upward from the base (see fig. 23). The breed is clean legged j that is, the legs are free from feathers. White Dorking. — The White .Dorking differs from the other varie¬ ties of Dorking in having a rose comb. This variety is white through- 15 Standard Varieties of Chickens. out in color and should be free from any foreign color. The standard weights for the White Dorkings are, cock 71 pounds, hen 0 pounds, cockerel Of pounds, pullet 5 pounds. This is the smallest variety of the Dorking. Silver-Gray Dorking. — The Silver-Gray Dorking male has a silver- white hackle, shoulders, back, and saddle. The rest of the plumage is black, except for some white in the wing. The female has a silver- white neck, each feather being striped with black. The general body color is silver-white stippled (dotted) with ashy gray, which gives a general soft-gray cast to the plumage. The breast and front of the neck are salmon color, and the undercolor of both sexes is slate. Fig. 11. — Silver-Gray Dorking female. The standard weights of this variety are, cock 8 pounds, hen 6|- pounds, cockerel 7 pounds, pullet pounds. Colored Dorking. — The Colored Dorking is the largest of the three varieties. The standard weights arc, cock 9 pounds, hen 7 pounds, cockerel 8 pounds, pullet 6 pounds. The male has a general top color of white and light straw with a striping of black. The rest of the body is black except for the wing, which shows some white and straw color. The general color of the female is black and black mixed with gray, the breast and front of neck being dark salmon or dark salmon edged with black. Some brown also appears in the wings and on the thighs. The undercolor of both sexes is dark slate. Fanners’ Bulletin 1052. RED CAP. 16 The Red Cap is a breed of English origin which is rarely seen and is of little importance in this country. It is of medium size, with a fairly long body and a rather prominent breast. The large rose comb is very characteristic of this breed and should be set squarely on the head with no tendency to tip to one side. The legs are leaden blue in color. The hens lay white or tinted eggs, and are commonly classed as nonsitters, although they do occasionally hatch their eggs and raise chicks. In color the male has a dark-red head, a blue-black hackle edged with red, the front of the hackle being black, deep-red wing bows, wing coverts brown, with a black half-moon spangle. The back and saddle feathers are red and black, the saddle feathers having a bluish- black stripe. The rest of the plumage is black. The female has a black neck laced with golden bay. The main tail feathers are black, and the rest of the plumage brown, each feather spangled with a bluish-black half-moon at the end, with the exception of the fluff, which is black mixed with brown. The standard weights for this breed are, cock 7^ pounds, hen 0 pounds, cockerel G pounds, pullet 5 pounds. Standard Varieties of Chickens. 17 ORPINGTON. The Orpington is an English breed of comparatively recent origin. Since its introduction into the United States it has become popular and is widely kept as a farm fowl. The Orpington is larger than our American breeds and is somewhat more of a meat type. It has a long, deep, well-rounded body with broad, full breast and broad back. It is set rather low on the legs and is heavy in bone. It is rather loosely feathered, approaching the Cochin somewhat in this respect, Fig. 13. — Colored Dorking female. and lays a brown-shelled egg. The legs are white, black, or leaden- blue in color, depending upon the variety, and the skin is white, which is a drawback in the markets of this country. This breed has a single comb of moderate size, the rose-comb Orpingtons not having yet been admitted to the standard. The standard weights are, cock 10 pounds, hen 8 pounds, cockerel 8| pounds, pullet 7 pounds. Buff Orpington. — The Buff Orpington is by far the most popular variety of this breed in the United States and is more generally kept as a farm fowl than any of the other Orpingtons. In color this variety should show an even golden buff throughout the surface, which is a somewhat heavier shade in the male than in the female. 18 Fanners’ Bulletin 1052. Fig. 15— Single-Comb Black Orpington female. Standard Varieties of Chickens 19 Fio. 17 Single-Comb White Orpington female, 20 Farmers’ Bulletin 1052. Shafting or mealiness is undesirable. It is important to have the shade of buff as even as possible throughout the entire surface. The legs and toes are white. Black Orpington. — The Black Orpington is the variety which per¬ haps shows the most massive and the best Orpington type. This variety should be black throughout and free from any foreign color. The black of the surface should show a greenish sheen while the Fig. IS. — Dark Cornish male. undercolor is dull. The Black Orpingtons have black legs and toes, the bottoms of the feet being white. White Orpington. — The White Orpington is a pure white through¬ out. free from any foreign color. There should be no indication of brassiness on the surface or creaminess in the surface or in the under¬ color. Brassiness is more common in the male than in the female. The legs and toes of this variety are white. Blue Orpington. — The Blue Orpington is the newest variety of this breed. It has practically the same color as the Blue Andalusian. The male has a general top color of dark, lustrous blue which extends Standard Varieties of Chickens. 21 over the hackle, back, saddle, sickle feathers, and tail coverts. The rest of the plumage is a slaty blue which shows a well-defined lacing of darker blue. In the female the general plumage color is a slaty blue of even shade, each feather having a clear, well-defined, narrow lacing of darker blue. The neck of the female has a decidedly darker cast of plumage than the rest of the body. The undercolor in both sexes is slaty blue throughout, and the legs and toes are leaden blue. CORNISH. The Cornish fowl is very distinct in type from the other breeds of the English class. It has a rather small pea comb. The plumage is short, hard, close, and very lustrous. The bones of the shank are very heavy; the thigh is heavy and thickly muscled ; the breast is very deep and broad and the back very broad across the shoulders. The legs are set very wide apart, giving plenty of room for the deep, broad breast. This breed shows a very upright carriage with high shoulders sloping back, and a low, scanty tail. The hens of this breed lay brown- shelled eggs, but are not generally considered especially good layers. The Cornish is noted mostly for its meat-carrying capacity, but is not commonly found on farms in the United States. The legs and toes 0 ■> Farmers’ Bulletin 10n<2. are free from feathers and are yellow. This fowl also has a }7ellow skin. There are three varieties of the Cornish — the Dark, T\ bite, and White-Laced Red. The standard weights of the Dark and White are, cock 10 pounds, hen 71 pounds, cockerel 8 pounds, pullet G pounds. The White-Laced Red weights are, cock 8 pounds, hen G pounds, cockerel 7 pounds, pullet 5 pounds. Although the standard weights for the Dark and White varieties are the same, the W hites are usually Fn:. 20. White-Laced Led Cornish female. undersized, the Dark variety averaging larger than either the White or White-Laced Red. Dark Cornish— The Dark Cornish is the most common variety of this breed. The male shows a general top color of black extending over the hackle, back, shoulders, and saddle, with some mixture of red and a sha fting of red in the hackle. The rest of the body is black. The female shows a hackle of black with bay shafting, while the feathers on the rest of the plumage are bay or mahogany, each feather of which should show two pencil ings of black, the penciling 23 Standard Varieties of Chickens. following the shape of the feather. The undercolor in both sexes is dark slate throughout. White Cornish. — The White Cornish is inferior in type to the Dark Cornish and is not so widely bred. In color it is white throughout and should be free from any foreign color or any brassiness or cream i ness. White- Laced Red Cornish. — The White-Laced Red Cornish is the most recent variety of this breed to he admitted to the standard. Fig. 21. — Speckled Sussex male. The general color is bright red in both sexes, each feather laced with white. The undercolor in both sexes is white throughout. SUSSEX. The Sussex is a breed which originated in England and has been very famous there for its table qualities. In type this bird has a long, broad, and deep body with a very prominent breast, giving it a de¬ cidedly meaty appearance. It is comparatively low set on the legs and the tail is carried moderately low. The comb is single and of 24 Farmers’ Bulletin i0a2. medium size. The legs, toes, and skin are white, which, of course, counts against it somewhat in the United States as a market fowl. The hens of this breed lay brown or tinted eggs. The Sussex has not been very well known in this country until recently, but in the last few years it has gained considerable favor here and is now found on numerous farms throughout the United States. The legs are clean or free from feathers. The standard weights for this breed are, cock 9 pounds, hen 7 pounds, cockerel IS pounds, pullet 6 pounds. Fig. 22. — Speckled Sussex female. Speckled Sussex. — Idle Speckled Sussex male has a brown or red¬ dish brown hackle and back, each feather striped with black and terminating in a white tip. The primary feathers of the wing are black and white, while the secondaries are red and black edged with white and ending with a white spangle. The main tail feathers are black and white, while the sickles and coverts are black tipped with white. The rest of the plumage is brown or reddish brown, each feather ending in a white tip which is separated from the rest of the feather by a black bar. The primary and secondary feathers of the female are similar to those of the male, while the main tail feathers are black with brown 25 Standard Varieties of Chickens. mottling ending in a white tip. The rest of the plumage is red or reddish brown terminating in a white spangle, the white and the rest of the feather being separated by a black bar. The undercolor in both sexes is slate shading into white at the body throughout. Red Sussex. — The Red Sussex in type is like the Speckled, differing from it only in color. The plumage in both sexes is a dark, rich red, excepting the black main tail feathers, the sickle feathers, and part of the tail coverts in the male, and the black tail feathers in the female (except the two top feathers, which may show some red), and except¬ ing also black in the wings of both sexes. The undercolor in both sexes is slate, shading into red at the body. The Houdan is an old and well-known breed in France, where it is esteemed for its table qualities. It is also said to be a good layer of white-shelled eggs. There are two varieties, the Mottled and the Fig. 23. — Leg of Houdan female, showing fifth toe projecting from shank. Fig. 24.^Head of white Houdan male, showing, 1, crest ; 2, V-shaped comb ; 3, muff ; 4, beard. HOUDAN. White. In type the Houdan is similar to the Dorking, having a long, rather low-set body which is rectangular in outline, and a full, rounded breast. However, it is set a little higher on the legs than the Dorking. The tail is carried moderately low in both sexes. Like the Dorking, the Houdan has a fifth toe (see fig. 23). The comb is V-shaped and relatively small. The well-developed crest and the presence of a beard are distinctive of the breed (see fig. 24). The legs and toes of both varieties are white, but may be mottled with black in the case of the mottled variety. The legs are clean or free from feathers. The standard weights for Iloudans are, cock 74 pounds, hen 6| pounds, cockerel 6J pounds, pullet 54 pounds. Mottled Houdan. — In color the Mottled Houdans are black in both sexes, with some of the feathers tipped with white. This tipping usually occurs in the proportion of about one out of every four or five 26 Fanners' Bulletin 10~)2 Fio. 20. — Mottled Iloudan female. Standard Varieties of Chickens. 27 Fig. 28. — White lloudan female. 28 Farmers’ Bulletin 1052. feathers. The undercolor throughout is a dull black. The Mottled Houdan is the best-known variety of the French breeds in this country. White Houdan. — The White Houdan is identical with the Mottled with the exception of the color of plumage. In this variety both sexes are white throughout and free from any foreign color. Fig. 29. — La Fl&che male. CREVECCEUR. The Crevecceur is likewise one of the old French breeds, and is about one-half pound heavier in average weight than the Houdan. Like the Houdan. this breed is not common in the United States, but in its native country is known chiefly as a desirable table fowl. It h as a crest and beard, like the Houdan, but differs from the latter in having onlv four toes. The comb is V-shaped and of medium size. The crest is large and similar to that of the Houdan. The shanks and toes are black or leaden in color and the skin is white. The hen lays a white-shelled egg. In type the Crevecceur is much like the Houdan, 29 Standard Varieties of Chickens. ■with a fairly large, rectangular body of good length and a prominent breast. The body is set rather low on the legs. The color of the breed is black throughout in both sexes, the undercolor being dull black. The standard weights of the Crevecceur are, cock 8 pounds, hen 7 pounds, cockerel 7 pounds, pullet 6 pounds. Fig. 30. — Salmon Favorelles male. LA FLECHE. The La Fleche, also a F rench breed, is even less often encountered in the United States than either the Houclan or the Crevecceur. In size the La Fleche is the largest of the standard breeds of the French class, the standard weights being, cock 8| pounds, hen 7| pounds, cockerel 7| pounds, pullet pounds. In type the La Fleche has a long, broad, and fairly deep body which slants backward toward the tail, with a full, prominent breast. It is set higher on the legs than either the Houclan or the Crevecceur. The tail is rather large and carried moderately low in the male and 30 Farmers’ Bulletin 10~)2. comparatively high in the female. The comb is V-shaped and com¬ paratively large in size. This breed has no crest or beard. The legs are long, both in shank and thigh, and are black or slate in color. Like the Crevecceur, this breed has four toes and white skin, d he plumage in both sexes is black throughout, the undercolor being a dull black. FAVEROLLES. The Faverolles breed originated in France, and while not common in the United States it is more often met with than any other of the Fig. 31. — Salmon Favorellos female. French breeds with the possible exception of the Houdan. It has been bred in its native country very largely as a table fowl. In size the Faverolles is about the same as the Crevecocur, the standard weights being, cock 8 pounds, hen 6£ pounds, cockerel 7 pounds, pullet f>.\ pounds. The comb is single and of medium size. This breed has no crest, but does have a beard and muffs. It also has five toes, like the Houdan. In type the Faverolles is hardly as long in body as the other French breeds, but is broad and deep. The breast is broad, full, and prominent. The tail is carried moderately high. The legs, Standard Varieties of Chickens. 31 toes, and skin are white. The shanks and the outer toes are sparsely feathered. The hens of this breed lay brown or tinted eggs. Salmon Faverolles. — The only variety of the Faverolles which is standard in this country is the Salmon. The Salmon Faverolles male has a straw-colored hackle and saddle, the feathers of the back being reddish brown with a lighter shade of brown on the outside and black at that portion of the feather which is next to the undercolor. The wingbows are straw colored and the rest of the wing black and white. The rest of the plumage is black, including the beard and muffs. In the female the top color is a salmon brown, while the rest of the bod}^ color is cream. The undercolor of both sexes is slate throughout. PUBLICATIONS OF UNITED STATES DEPARTMENT OF AGRI¬ CULTURE RELATING TO POULTRY RAISING AND EGG PRODUCTION. AVAILABLE FOR FREE DISTRIBUTION BY THE DEPARTMENT. Poultry Management. (Farmers’ Bulletin 2S7.) Hints to Poultry Raisers. (Farmers’ Bulletin 52S.) Poultry House Construction. (Farmers’ Bulletin 574.) Natural and Artificial Incubation of Hens’ Eggs. (Farmers’ Bulletin 585.) Natural and Artificial Brooding of Chickens. (Farmers’ Bulletin G24. ) The Community Egg Circle. (Farmers’ Bulletin 656.) A Simple Trap Nest for Poultry. (Farmers’ Bulletin 6S2. ) Squab Raising. (Farmers’ Bulletin 6S4.) Duck Raising. (Farmers’ Bulletin 697.) Goose Raising. (Farmers’ Bulletin 767.) Turkey Raising. (Farmers’ Bulletin 791.) Mites and Lice on Poultry. (Farmers’ Bulletin 801.) Standard Varieties of Chickens. I. The American Class. (Farmers’ Bulle¬ tin 806.) Shipping Eggs by Parcel Post. (Farmers’ Bulletin 830.) Capons and Caponizing. (Farmers’ Bulletin 849.) The Guinea Fowl. (Farmers’ Bulletin 858.) Back-Yard Poultry Keeping. (Farmers’ Bulletin 889.) Standard Varieties of Chickens. II. The Mediterranean and Continental Classes. (Farmers’ Bulletin 80S.) Important Poultry Diseases. (Farmers’ Bulletin 957.) Illustrated Poultry Primer. (Farmers’ Bulletin 1040.) How to Kill and Bleed Market Poultry. (Bureau of Chemistry Circular 61, revised.) FOR SALE BY THE SUPERINTENDENT OF DOCUMENTS. GOVERNMENT PRINTING OFFICE, WASHINGTON, D. C. The Commercial Fattening of Poultry. (Department Bulletin 21.) Price, 10 cents. Lessons on Poultry for Rural Schools. (Department Bulletin 464.) Price, 10 cents. The Food Value and Uses of Poultry. (Department Bulletin 467.) Price, 5 cents. Eggs and Their Value as Food. (Department Bulletin 471.) Price, 5 cents. Feed Cost of Egg Production. (Department Bulletin 561.) Trice, 10 cents. Fattening Poultry. (Bureau of Animal Industry Bulletin 140.) Price, 10 cents. The Care of the Farm Egg. (Bureau of Animal Industry Bulletin 160.) Price, 15 cents. A System of Poultry Accounting. (Bureau of Animal Industry Circular 176.) Price, 5 cents. 32 o