Houdan

Like the Crevecoeur and the La Flech, the Houdan is regarded as one of the oldest breeds of French origin and can be traced back to at least the 1700s with hints going back to antiquity. The locals had a long history of crossing crested Poland fowl with the old five-toed barnyard fowls (later known as Dorkings in England) to produce market fowl and Lewis Wright’s opinion was that the Houdan arose from those crosses. In Ian Kay's compilation, Stairway to the Breeds, it is noted that early English imports had a much larger body size, with some showing a resemblance to Dorking type. It is speculated that they may have been developed from the ‘Spotted Fowl’ of Beuce. Some of these were reported to carry a fifth toe and may have been combined with Poland fowl to produce a crested Houdan. Regardless of their origin, the first reference to the fowl under the name of ‘Houdan’ (a location in France) with accompanying illustrations was in the 1862 Journal of Agriculture.

The Houdan was first introduced to England in the mid-1800s where it was utilized for table qualities and known as a robust layer of large white eggs. It was known by some as the 'Normandy Fowl'. The Houdan was an early import to Australia and seen widely at shows, but had dwindled off in numbers by around 1910.

The Houdan today in Australia is a Light Softfeather breed that is standardised in both fowls and bantams. It has a broad, long and deep body and is known for the characteristic head including the crest, leaf (butterfly) comb, well-muffled face, and of course the best-known black plumage with evenly distributed white mottling. With the publishing of the APS2, the breed was also standardised in White with some accompanying variations in beak, shank and feet colour appropriate to that colour.

It’s worth noting the points allocation to determine priorities in exhibition. Type and size are given 30, head points including comb, crest, muffling and beard combine to a total of 35 which puts a breeding and judging focus firmly on head features along with type.

GENERAL CHARACTERISTICS

THE COCK

Head: Skull fairly large, and with a decidedly pronounced protuberance on top, and crested.

Crest full and compact, round on top and not divided or "split," composed of feathers similar to those of the Hackle, inclining slightly backward fully to expose the comb, and not in any way obstructing the sight except from behind.

Beak rather short and stout, well curved, and with wide nostrils.

Eyes bold.

Comb leaf type (somewhat resembling a butterfly placed at the base of the beak), fairly small, well defined, and each side level.

Face muffled. Muffling large, full, and compact, fitting around to the back of the eyes and almost hiding the face.

Earlobes small, entirely concealed by muffling. Wattles small and well rounded, almost concealed by beard.

Neck: Of medium length, and with abundant hackle coming well down on the back.

Body: Broad, deep, and lengthy, as in the Dorking. Full Tail with the sickles long and well arched. Legs short and stout, well apart, and free of feathers. Toes (five) similar to those of the Dorking. Carriage: Bold and lively. Weight: 7lb., not a fault if heavier.

THE HEN

With the exception of the crest (full, compact, and globular, and not in any way obstructing the sight except from behind) and comb (to be visible), the general characteristics are similar to those of the cock, allowing for the natural sexual differences. Weight 6 lb., not a fault if heavier.

COLOUR

Beak horn. Eyes red. Comb, Face and Wattles bright red. Earlobes white or tinged with pink.

Legs and Feet white mottled with lead-blue or black. Plumage glossy green-black ground with pure white mottles, the mottling to be evenly distributed, except on the flights and secondaries, and in the cock the sickles and tail-coverts, which are irregularly edged with white.

Note. In young Houdan the black generally preponderates, but what mottling there is should be even and clean.

White is also standardised in Australia.

Serious Defects: Red or straw-coloured feathers.

Sources:

• https://catalog.hathitrust.org/Record/009202629 The Poultry club standards, containing a complete description of all the recognised varieties of fowls, ducks, geese and turkeys, ed. by William W. Broomhead, 1923.

• The American standard of perfection, illustrated. A complete description of recognized varieties of fowls, as revised by [the Association at its 62d-67th annual meetings, 1937-42.] https://catalog.hathitrust.org/Record/009169004

• Standard Bred Poultry, Scranton, Pa. : International Textbook Co., c1912. https://babel.hathitrust.org/cgi/pt?id=wu.89068785245&view=1up&seq=9

• Exhibition Poultry Australia (BYP) post: https://www.facebook.com/groups/exhibitionpoultryaustralia/posts/1307222036062587/