Not just for Chanti's that's not that old. I mean lit. from the 1800's. The way they bred birds was aiming for either eggs or meat. but not really both on purpose.
I know whites are meant as more of an egg layer- But I am so so happy to say that I have tracked down a strain that is being used by a local farmer for his meat birds. I can't wait to get my hands on it... I will be keeping track of growth the best I can and trying to improve on it.
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umm Blacks & Blues are Quebec (as fair as i know. ) i don't think any new colours of Chanteclers well be accepted for a bit. I plan on working on a project if i can get my hands on good Partridges. That is the only stock i need for the project i have the rest.
Hey now, I never said...
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Not to me
LOL, ok, I guess they look about as Cornish as they do Chantecler, but it would be just as easy to make BLR and Blue Chanteclers with them as it would be BLR or Blue Cornish.
I really like the old pictures of Chanteclers that show the heavy Cornish influence. These were...
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large of bantam whites?
Any one want a 5ish month old white chante' roo, he's a bantam. Decent looking bird can't tell the quatilty pick up only. No pullets this year sorry.
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hummm, you say it was sapoused to be buff. will it has the mille fluer colour pattern, i think i will go and do some looking to see what breeds went in to the buffs.
I love my whites, even though they are bantams, i love them because they are white
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If this is directed at me, I'm from Maine, US. My Partridge Chanteclers came from the Blehm line, though not directly.
sorry no, will got make that more clear