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DuMans breed of poultry?
- Thread starter William Grace
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- Thread starter
- #12
Quote:
HI Shiningfeather
Is that ok, thank you for the site.
Thanks William Grace
HI Shiningfeather
Is that ok, thank you for the site.
Thanks William Grace
Your welcome. Please let me now if it helped at all. The birds did have a very upright stature.
Last edited:
- Thread starter
- #14
Quote:
Hi Shiningfeather
Yes, I found the info. I was looking for. Thank You for the link.
Thanks William Grace
Hi Shiningfeather
Yes, I found the info. I was looking for. Thank You for the link.
Thanks William Grace
Wait...what link. I want to see too!
I found these quotes from old books:
"The povlardes du Mans are also of course black, being of the celebrated La Fleche breed" 1880
" It is to the feeding on barley, and to that only, that the fine flavour of the poularde du Mans and of La Fleche is to be traced. This is one of the joys and delights of a gourmand, and if you have a little farm, or even a trifle of a garden, you can fatten your own fowl. With a little care and time, you will have fowls and capons of an exquisite flavour. Feed them with ground barley, mixed with bran and milk, for some days, and then put them in a cage in a dark, dry spot. Give them as much farinaceous barley and milk as they can swallow. But mind, above and before all things, to separate the little cocks from the hens. This is indispensable, and must be rigorously observed. In a fortnight or three weeks your fowls will have acquired a fine and delicate obesity. * Beware,' said Brillat de Savarin, * of the turkey poults of the neighbourhood of Paris. They have a bitterness which revolts a delicate palate, for they are fed on stale crusts, horse-chestnuts, and sour vegetables.'"
"Poultry," says M. Brillat Savarin, "is to the kitchen that which canvas is to the painter, or Fortunatus' wishing cap to the charlatan. Poultry may be served boiled, roasted, fried, hot or cold, whole or in parts, with or without sauce, boned or unboned, devilled, grilled, or farced, and always with equal success." To my thinking, the best fowls in France are those "du Mans," in the department of La Sarthe; but M. Brillat Savarin holds those of Caux in Normandy, and de la Bresse, to be equally good. The poularde of Montalbanois en Quercy is excellent.
1864 "Host and guest, a book about dinnersý"
La FlecheEnormous hen, exquisite flesh, unsuitable for England. Chickens rather difficult to rear in liberty, splendid for Flemish rearing. 150 eggs, weighing from 70grm. to 76grm. Suitable for intensive culture.
Mans130 eggs, very big, weight 7ogrm. to 75grm. One of the most renowned (famous Poulardes du Mans). Unsuitable for England, dislikes damp, would suit intensive culture.
1916
Le Mans.This is another variety of fowls whose home is found in the department of La Sarthe, whence come La Fleche and Courtes Pattes. It is a very large fowl, not nearly so pleasing in appearance as either La Fleche or the Crevecceur, but withal of a very useful type. It is largely a non-sitter, and the flesh is excellent. From it is made one of those epicurean dishes for which France is so famous, namely, the savoury " Poule se Mans ". The system of rearing adopted in the district where it is bred is one likely to bring out the best qualities of a fowl, and there are those who think that many of the merits of this breed are due as much to the rearing and feeding as to the intrinsic merits of the fowl itself.
The description of this variety given by M. Lemoine is as follows: " The shape of the Mans cock is less upright than that of La Fleche. It has, however, like that bird a fine appearance; its plumage being completely black, the chest broad, and its tail plumes are well fixed and fall back in an elegant manner. Instead of having two straight horns, as in the case of La Fleche cock, the comb of the Mans cock is triple; the feathers are very pointed, and terminate by a point in the form of a spear. The ear feathers of the Mans cock are white, the beard feathers white and long, the legs of a deep grey. The Mans hen has equally with the cock entirely black plumage, its crest is small and bent, terminating by a point. The ear feathers are round and white, the beard feathers are almost round and very little elongated, and the legs are of a deep grey. The hens of this breed are fairly good layers.
1902 "The poultry-yard: comprising the management of fowls for use and exhibition"ý - Page 62
The breeds formerly known as La Fleche, the Bresse, the Caux and the Mans were so nearly akin as to be considered almost, if not entirely, the same, varied by selection and locality, and they are at the present time called exclusively La Fleche. The origin is unknown. It is called the " Horned Fowl," and is peculiar to the Maine Department of France. Maister Prudens Choiselat, in his book, "A Discourse of Housebandrie," 1580, writes "that in the choice of the cock you shall consider the plumage of feathers; the black, red, or tawnie are the best; also that they have their combs or crests upright, and double or divided." This may be the same breed as the present La Fleche having a divided comb. He further recommends the getting of the best birds from Angeow, Touraine and Lodumoys, with Britaigne. "M. Jaque," says Mr. Latrdneto whom I am indebted for part of the information used in this article"believes that the origin of La Fleche is unknown." Its fame can, however, be dated from the fifteenth century, according to the relations of some of the old historians, " but it is doubtful if the origin does not date even further back." M. Jaque adds: "It was at Mans that these fine fatted fowls were first produced; afterward at Mizeray, then at 'La Fleche.' They have been called by different names, but the chief industry has comparatively ceased at Mans. There is a variety known by that name, but the truer and the best 'are those preserved at La Fleche and the neighborhood.'"However this may be, there is a certain appearance of the Spanish fowl, in the shape, action and carriage, and the ear-lobe is white. Seme are slightly tufted, or " lark crested," others more so, and a few clean-headed. The comb is divided into two horns, somewhat large, upright, or with a lateral inclination, giving the bird a wild, weird expression; the wattles are full size and pendulous; ear-lobe, small and white; the plumage is black, the feathers of the neck abundant and long, and likewise those of the saddle: over the black color is a sheen of violet, crimson, and green, which has a flickering brilliancy in sunlight. The carriage of the body is stately, and rather upright; the step is firm, yet elastic; the body much larger and heavier than it appears, on account of the closeness of the feathering, which gives a compact, yet elegant outline. While its pose is generally graceful, like that of the high-bred Spanish fowl, at times it has the shrinking timidity of the Crevecoeur, with which it is said to have been allied. The flesh is white, short-grained, delicate, juicy, and tender, with thin white skin, and the fat is also white. The breast is full, meaty, somewhat long, and fattens well, as do the thighs, legs, and especially the back, which, in heavily crammed birds, obliterates all sight of the flesh.
The shanks and feet are very dark slatealmost black in some cases but this depends much on locality and conditions. If much exposed to sunlight, they become a leaden gray. They are of a medium length, hard, and fine in bone; the eye is large, prominent, full, and bold, with a rather fierce and commanding expression; head strong-made, beak dark, strong, and somewhat curved; the abdomen small in the cocks, but less so in the hens; both sexes are broad across the upper part of the back and shoulders. As may be expected in so excellent a table fowl, they are but indifferent layers, mine rarely averaging more than no to 120 per annumthe last an outside number. Being well-rounded in the breast, robust, and rarely ill, if kept on dry soil, they are suitable for fattening for market or table purposes when their excellence is not damaged by mongrelizing. Of all the French breeds, this is held in the highest esteem, and rightly so, for its fine qualities as a culinary fowl. Its name carries its own recommendation and a ready remunerative sale. The fowls are usually fed on corn, and are voracious feeders, so must not be fed more than twice a day, or they will get too fat and then become unhealthy. The chickens are raised in the usual manner, and as they grow older their food may consist of buckwheat, bran, and some ground oats, mixed into a crumbling paste, for the first six months. As time goes on the bran ration should be increased and that of meal decreased. Hard corn is not generally used, but green food and herbage should be abundant. At an early age, the cockerel and pullet chickens should be separated, as they are found to thrive much better apart, and there is also far less quarreling.
La Fleche, like most of the larger, firm-fleshed poultry, is somewhat slow in getting its growth, but when this is attained there is no fowl that lends itself more satisfactorily to the fattening and finishing process, or more amply repays the operator for the trouble and expense incurred. The bachelor cockerels and the maiden pullets are equally good for the purpose, and the latter are called poulardes. These take about nine or ten months to attain their full growth and high quality, and they continue to develop during the winter months, when, just before the time of laying, they are considered to be at their very best. The finest of the pullets sometimes reach the weight of nine pounds, and the cockerels eleven to twelve pounds, or even more. The fowls intended for fattening are kept on soft food throughout, and it is only those reserved for breeding purposes that are fed with hard grain of any sort, to give them more strength and stamina. In England, all the chickens being reared are fed alike, and grain is given to all. In this matter the French are not so wasteful, and the birds destined for the table are thus brought to the required degree of maturity at a much lower cost.
Considering the high excellence of the breed, in quality, texture, quantity and flavor of flesh, it is surprising that La Fleche is not more appreciated, and kept in this country; but possibly the day is not far distant when it will be found that the best of everything kept for sale is that for which there is a demand. When that time arrives, many of the French breeds will be sought in all their purity, and not the least among them will be the almost unsurpassable La Fleche. One difference between French and English people is that the former understand and appreciate what is a good table fowl, while the latter only think they do. If the idea were not illusionary, there would not be seen on the poulterers' stalls such bony, coarse, skinny forms as now are shown and sold as good market fowls.
1912 - The Poultry Book
Here is a La Fleche drawing by Harrison Weir (1867):
"The povlardes du Mans are also of course black, being of the celebrated La Fleche breed" 1880
" It is to the feeding on barley, and to that only, that the fine flavour of the poularde du Mans and of La Fleche is to be traced. This is one of the joys and delights of a gourmand, and if you have a little farm, or even a trifle of a garden, you can fatten your own fowl. With a little care and time, you will have fowls and capons of an exquisite flavour. Feed them with ground barley, mixed with bran and milk, for some days, and then put them in a cage in a dark, dry spot. Give them as much farinaceous barley and milk as they can swallow. But mind, above and before all things, to separate the little cocks from the hens. This is indispensable, and must be rigorously observed. In a fortnight or three weeks your fowls will have acquired a fine and delicate obesity. * Beware,' said Brillat de Savarin, * of the turkey poults of the neighbourhood of Paris. They have a bitterness which revolts a delicate palate, for they are fed on stale crusts, horse-chestnuts, and sour vegetables.'"
"Poultry," says M. Brillat Savarin, "is to the kitchen that which canvas is to the painter, or Fortunatus' wishing cap to the charlatan. Poultry may be served boiled, roasted, fried, hot or cold, whole or in parts, with or without sauce, boned or unboned, devilled, grilled, or farced, and always with equal success." To my thinking, the best fowls in France are those "du Mans," in the department of La Sarthe; but M. Brillat Savarin holds those of Caux in Normandy, and de la Bresse, to be equally good. The poularde of Montalbanois en Quercy is excellent.
1864 "Host and guest, a book about dinnersý"
La FlecheEnormous hen, exquisite flesh, unsuitable for England. Chickens rather difficult to rear in liberty, splendid for Flemish rearing. 150 eggs, weighing from 70grm. to 76grm. Suitable for intensive culture.
Mans130 eggs, very big, weight 7ogrm. to 75grm. One of the most renowned (famous Poulardes du Mans). Unsuitable for England, dislikes damp, would suit intensive culture.
1916
Le Mans.This is another variety of fowls whose home is found in the department of La Sarthe, whence come La Fleche and Courtes Pattes. It is a very large fowl, not nearly so pleasing in appearance as either La Fleche or the Crevecceur, but withal of a very useful type. It is largely a non-sitter, and the flesh is excellent. From it is made one of those epicurean dishes for which France is so famous, namely, the savoury " Poule se Mans ". The system of rearing adopted in the district where it is bred is one likely to bring out the best qualities of a fowl, and there are those who think that many of the merits of this breed are due as much to the rearing and feeding as to the intrinsic merits of the fowl itself.
The description of this variety given by M. Lemoine is as follows: " The shape of the Mans cock is less upright than that of La Fleche. It has, however, like that bird a fine appearance; its plumage being completely black, the chest broad, and its tail plumes are well fixed and fall back in an elegant manner. Instead of having two straight horns, as in the case of La Fleche cock, the comb of the Mans cock is triple; the feathers are very pointed, and terminate by a point in the form of a spear. The ear feathers of the Mans cock are white, the beard feathers white and long, the legs of a deep grey. The Mans hen has equally with the cock entirely black plumage, its crest is small and bent, terminating by a point. The ear feathers are round and white, the beard feathers are almost round and very little elongated, and the legs are of a deep grey. The hens of this breed are fairly good layers.
1902 "The poultry-yard: comprising the management of fowls for use and exhibition"ý - Page 62
The breeds formerly known as La Fleche, the Bresse, the Caux and the Mans were so nearly akin as to be considered almost, if not entirely, the same, varied by selection and locality, and they are at the present time called exclusively La Fleche. The origin is unknown. It is called the " Horned Fowl," and is peculiar to the Maine Department of France. Maister Prudens Choiselat, in his book, "A Discourse of Housebandrie," 1580, writes "that in the choice of the cock you shall consider the plumage of feathers; the black, red, or tawnie are the best; also that they have their combs or crests upright, and double or divided." This may be the same breed as the present La Fleche having a divided comb. He further recommends the getting of the best birds from Angeow, Touraine and Lodumoys, with Britaigne. "M. Jaque," says Mr. Latrdneto whom I am indebted for part of the information used in this article"believes that the origin of La Fleche is unknown." Its fame can, however, be dated from the fifteenth century, according to the relations of some of the old historians, " but it is doubtful if the origin does not date even further back." M. Jaque adds: "It was at Mans that these fine fatted fowls were first produced; afterward at Mizeray, then at 'La Fleche.' They have been called by different names, but the chief industry has comparatively ceased at Mans. There is a variety known by that name, but the truer and the best 'are those preserved at La Fleche and the neighborhood.'"However this may be, there is a certain appearance of the Spanish fowl, in the shape, action and carriage, and the ear-lobe is white. Seme are slightly tufted, or " lark crested," others more so, and a few clean-headed. The comb is divided into two horns, somewhat large, upright, or with a lateral inclination, giving the bird a wild, weird expression; the wattles are full size and pendulous; ear-lobe, small and white; the plumage is black, the feathers of the neck abundant and long, and likewise those of the saddle: over the black color is a sheen of violet, crimson, and green, which has a flickering brilliancy in sunlight. The carriage of the body is stately, and rather upright; the step is firm, yet elastic; the body much larger and heavier than it appears, on account of the closeness of the feathering, which gives a compact, yet elegant outline. While its pose is generally graceful, like that of the high-bred Spanish fowl, at times it has the shrinking timidity of the Crevecoeur, with which it is said to have been allied. The flesh is white, short-grained, delicate, juicy, and tender, with thin white skin, and the fat is also white. The breast is full, meaty, somewhat long, and fattens well, as do the thighs, legs, and especially the back, which, in heavily crammed birds, obliterates all sight of the flesh.
The shanks and feet are very dark slatealmost black in some cases but this depends much on locality and conditions. If much exposed to sunlight, they become a leaden gray. They are of a medium length, hard, and fine in bone; the eye is large, prominent, full, and bold, with a rather fierce and commanding expression; head strong-made, beak dark, strong, and somewhat curved; the abdomen small in the cocks, but less so in the hens; both sexes are broad across the upper part of the back and shoulders. As may be expected in so excellent a table fowl, they are but indifferent layers, mine rarely averaging more than no to 120 per annumthe last an outside number. Being well-rounded in the breast, robust, and rarely ill, if kept on dry soil, they are suitable for fattening for market or table purposes when their excellence is not damaged by mongrelizing. Of all the French breeds, this is held in the highest esteem, and rightly so, for its fine qualities as a culinary fowl. Its name carries its own recommendation and a ready remunerative sale. The fowls are usually fed on corn, and are voracious feeders, so must not be fed more than twice a day, or they will get too fat and then become unhealthy. The chickens are raised in the usual manner, and as they grow older their food may consist of buckwheat, bran, and some ground oats, mixed into a crumbling paste, for the first six months. As time goes on the bran ration should be increased and that of meal decreased. Hard corn is not generally used, but green food and herbage should be abundant. At an early age, the cockerel and pullet chickens should be separated, as they are found to thrive much better apart, and there is also far less quarreling.
La Fleche, like most of the larger, firm-fleshed poultry, is somewhat slow in getting its growth, but when this is attained there is no fowl that lends itself more satisfactorily to the fattening and finishing process, or more amply repays the operator for the trouble and expense incurred. The bachelor cockerels and the maiden pullets are equally good for the purpose, and the latter are called poulardes. These take about nine or ten months to attain their full growth and high quality, and they continue to develop during the winter months, when, just before the time of laying, they are considered to be at their very best. The finest of the pullets sometimes reach the weight of nine pounds, and the cockerels eleven to twelve pounds, or even more. The fowls intended for fattening are kept on soft food throughout, and it is only those reserved for breeding purposes that are fed with hard grain of any sort, to give them more strength and stamina. In England, all the chickens being reared are fed alike, and grain is given to all. In this matter the French are not so wasteful, and the birds destined for the table are thus brought to the required degree of maturity at a much lower cost.
Considering the high excellence of the breed, in quality, texture, quantity and flavor of flesh, it is surprising that La Fleche is not more appreciated, and kept in this country; but possibly the day is not far distant when it will be found that the best of everything kept for sale is that for which there is a demand. When that time arrives, many of the French breeds will be sought in all their purity, and not the least among them will be the almost unsurpassable La Fleche. One difference between French and English people is that the former understand and appreciate what is a good table fowl, while the latter only think they do. If the idea were not illusionary, there would not be seen on the poulterers' stalls such bony, coarse, skinny forms as now are shown and sold as good market fowls.
1912 - The Poultry Book
Here is a La Fleche drawing by Harrison Weir (1867):
Last edited:
what an interesting thread
- Thread starter
- #18
Quote:
Hi TinyBirds
Thank You very much for all the info. and pictures. I have copied this info. and will print it out.
Thanks William Grace
Hi TinyBirds
Thank You very much for all the info. and pictures. I have copied this info. and will print it out.
Thanks William Grace
Hi William, You sound so nice in all your posts. I am thinking I might get some La Fleche also from Ideal (maybe 10 birds or so) and then if I get any good ones maybe I can help out with your breeding plans somehow. I don't breed our birds since I let them run all together, but maybe there would be some way for me to send you a bird (or drive it half way to you) if I happen to get a good bird for breeding. Best of luck with your project! I think it's great someone is wanting to preserve the La Fleche. I think they're beautiful.
Best wishes,
Jenny
Best wishes,
Jenny
- Thread starter
- #20
Quote:
Hi TinyBirds
Thank You very much for the help and I would gratefully pay you for any you have to offer. I have put together a web site to post information on the La Fleche fowl from great poultry fanciers of the past " Lewis Wright " and " Edward Brown " and show old portraits of the La Fleche fowl from great poultry artist of the past " J. W. Ludlow " and " Harrison Weir ". I also have a blog that I will post pictures and info. of my La Fleche as they grow week by week. Please visit my web site and tell me what you think and is there anything I should add or change.
Thank You very much William Grace
Hi TinyBirds
Thank You very much for the help and I would gratefully pay you for any you have to offer. I have put together a web site to post information on the La Fleche fowl from great poultry fanciers of the past " Lewis Wright " and " Edward Brown " and show old portraits of the La Fleche fowl from great poultry artist of the past " J. W. Ludlow " and " Harrison Weir ". I also have a blog that I will post pictures and info. of my La Fleche as they grow week by week. Please visit my web site and tell me what you think and is there anything I should add or change.
Thank You very much William Grace
Last edited:
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