. The Eastern poultryman . Faverolles. "One of the most popular French breeds at present—Faverolles—is a re- cent creation, by rather complicated crossing, but has quickly taken strong hold upon English breeders, owing to its superb table qualities combined with hardiness and quick growth, and has al- ready found the support of a club and a place in the Standard. "Faverolles have for a time been com- mon in the northern part of France, where they were regarded simply as use- ful fowls. They are the result of crosses to produce good layers, particularly in winter, whose chickens are s
. The Eastern poultryman . Faverolles. "One of the most popular French breeds at present—Faverolles—is a re- cent creation, by rather complicated crossing, but has quickly taken strong hold upon English breeders, owing to its superb table qualities combined with hardiness and quick growth, and has al- ready found the support of a club and a place in the Standard. "Faverolles have for a time been com- mon in the northern part of France, where they were regarded simply as use- ful fowls. They are the result of crosses to produce good layers, particularly in winter, whose chickens are strong, hardy and quick-growing, with thin, white skin and fine bone, abundantly covered with meat and lending themselves readily, if need be, to artificial fattening. Brahmas or Cochins, Dorkings and Houdans were used to produce Faverolles; and as the different varieties of these breeds were used indiscriminately, the Faverolles are met with of different colors, yet with well defined characteristics of habit, shape and quality. The Salmon and the white or Ermine varieties gradually became most numerous on account of their better laying and table qualities. A few seem to have been kept in England about 1892 or 1893, but little was heard of them till 1896; since then they have become scattered all over the country. "Whatever the color of the Faverolles, the general characteristics are the same. In both sexes the combs are single, up- right and of medium size. The beard and muffling should be very abundant; the head is free from crest, is broad and short with small, thin wattles and stout, short beak. The short, stout neck is thickly covered with rather close-fitting hackles. The body is broad, deep and wide; the back very broad and flat; the breast is also broad, with keel-bone deep and prominent, the whole giving a sturdy, massive look to the fowl. The legs should be fairly stout in bone with- out being coarse, and be slightly feath- ered on the outside down to the end
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Keywords: ., bookcentury1900, bookdecade1900, booksubjectpoultry, bookyear1904
